Frank's Recipes! Tuna Fish Risotto

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Tuna Fish Risotto

Measures are UK Imperial. A tablespoon is 15 ml.

FOR THE SAUCE:
4 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons tomato concentrate
6 tablespoons dry white wine
6 oz tuna (canned is fine)

FOR THE RICE:
4 tablespoons butter
12 oz rice (long grain, or Arborio if you prefer)
6 tablespoons dry white wine
1 1/2 - 2 pints hot chicken stock (home-made or from a cube)
Salt and black pepper

Quantity: serves 4

Make the sauce: Melt the butter with the olive oil in a deep frying pan and sauté the onion. Combine the tomato concentrate with the wine and stir into the onion, then add the tuna. Heat through, stirring well. Keep warm.

Cook the rice: Melt the butter in a pan and stir fry the rice till transparent. Add the wine and chicken stock and simmer, covered, till the rice is cooked - 15-20 minutes. Stir in the tuna sauce, correct the seasoning and serve. Also good cold.