Risotto al tonno

Its 6 pm, I didn't get to do grocery shopping today and the content of my refrigerator looks desolate.

What if the teenager still wants his dinner?

Tuna Fish Risotto with Fennel and Dill

for 3 people

8.5 oz Arborio or Carnaroli rice

1 small shallot, finely chopped

1 small fennel, finely chopped

3 oz of white wine

1 qt (approx) of fish or vegetable broth

1 can of tuna in oil (net weight 5.5 oz)

2-3 Tbs Extra Vergin Olive Oil

1 oz butter

fresh dill or parsley, finely chopped

Drain the tuna and slightly break apart with a fork.

Sauté the onion and fennel in the olive oil on low-medium heat until translucent.

Add the rice and sauté on medium heat, stirring well to coat the rice with oil, careful not to brown it.

Add the wine and let evaporate. 

Add a small portion of broth and let simmer while stirring frequently. When the broth has been almost completely absorbed, add another ladleful. Continue in this manner until the rice is tender but still slightly

"al dente" (15 - 20 min). 

Add the butter, the tuna and the herbs, and stir until the butter melts and the tuna is warm, about

one minute.

The Risotto should be creamy.