Tuna Risotto with Grapes

Ingredients

• 1 onion (blue)
• 1 Garlic clove
• 70 g parmesan (grated)
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 150 ml fish stock
• 4 tbsp butter
• 250 g Risotto rice
• Salt
• pepper (from the mill)
• 1 tbsp Olive Oil
• 1 bay leaf
• 1 small piece lemon zest
• 300 g artichoke hearts (canned)
• 1 can tuna
• 1 tbsp parsley (finely chopped)
• chili peppers (chopped, to taste)

Instructions

1. 1.

   Peel the onion and garlic, cut both into fine strips. Heat olive oil and 1 tsp butter in a pot, sauté onions and garlic until translucent, then add the risotto rice and stir until it turns translucent. Pour in half of the wine and let it evaporate completely. Repeat with the remaining wine, then pour enough broth to just cover the rice, adding the bay leaf and lemon zest. Let the liquid reduce almost entirely while stirring occasionally, then add more broth, stir, and reduce again. Continue this process until all broth is used and the rice is cooked (it should still have a slight bite, about 20-25 minutes). Finally remove the lemon zest and bay leaf, stir in parmesan, sliced artichoke hearts, flaked tuna, and remaining butter into the risotto, warm through, and season with chili, salt, and pepper.

2. 2.

   Serve garnished with parsley in small bowls