Risotto with Albacore Tuna
Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Medium Difficulty

This is a fantastic dish and you’ve got the entire dinner right here.  The albacore is poached with aromatic vegetables to make a flavorful broth for the risotto.  Then the fish can be eaten as a second course, which you can have with a little side of spinach sautéed in olive oil.  In the photo, the fish is diced and stirred into the risotto.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 1:35 hours

For the broth and fish

5 cups water

1 cup dry white wine

Bouquet garni, tied in cheesecloth, consisting of 5 sprigs fresh parsley, 5 sprigs fresh tarragon, 5 sprigs fresh thyme, and 1 bay leaf

10 black peppercorns

Salt to taste

1/2 small onion, quartered

1/2 carrot, sliced

1 pound albacore tuna, cut into 4 steaks

1/2 teaspoon saffron threads, crumbled

3/4 cup white wine

For the rice

2 tablespoons unsalted butter

1/4 cup finely chopped onion

1/4 cup finely chopped carrot

2 tablespoons finely chopped parsley

1 cup short grain rice (Arborio)

1 teaspoon salt

1. In a flameproof casserole or large saucepan, bring the water and wine to just below a boil over high heat so the water is only shimmering, with the bouquet garni, peppercorns, a little salt, small onion, and carrot, then reduce the heat to medium.  Place the albacore steaks in the water and poach until firm and cooked through but not dry, 18 to 20 minutes.  The water should never come to a boil.  Remove the fish and set aside keeping warm by loosely covering with aluminum foil.  Steep the saffron in the white wine.

2. In a heavy, 2-quart saucepan, melt 1 tablespoon butter over medium-high heat, then cook the onion, carrot, and parsley until soft, stirring, 5 to 6 minutes.  Add the rice and cook for 1 minute, stirring constantly.  Pour in the wine and saffron and let it evaporate a little.  Add 1 cup of the boiling broth, season with salt, and stir.  Once the liquid evaporates, pour in another 1/2 cup broth.  Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed and cook until the rice is between al dente and tender, 45 minutes to 1 hour, and sometimes less, and sometimes a little more depending on the rice, stirring almost constantly.  If you run out of broth continue with water.  Do not cover the saucepan while it cooks and do not rinse the rice beforehand.  Just before the rice is done stir in the remaining 1 tablespoon butter and serve.  Serve the fish as a second course or dice and stir into the rice at the same time as the tablespoon of butter.

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Posted: 12/28/2006