Smoked Tuna Risotto with Lemon: Recipe & Variations
Smoked Tuna Risotto with Lemon
This risotto serves four and uses Arborio rice, warm stock and prepared smoked tuna. Allow about 40 minutes, but judge the rice by texture rather than the clock.
Use prepared hot-smoked tuna intended for ready-to-eat service and follow its package heating directions. Check the smoking method and availability on our Smoked Yellowfin Tuna listing. Raw tuna needs separate cooking before use in these recipes.
If starting from raw fish, first follow our smoked tuna cooking recipe. Its cooking process is separate from making risotto.
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Ingredients
- 1½ cups dry Arborio or Carnaroli rice
- 6–8 oz prepared hot-smoked tuna, flaked
- 5–6 cups low-sodium vegetable, seafood or chicken stock
- ½ cup dry white wine, or additional stock
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- ½ cup grated Parmesan
- 1 teaspoon lemon zest and lemon juice to taste
- 2 tablespoons chopped parsley or chives
- Black pepper
Method
- Warm stock in a saucepan. In a wide pan, heat oil and 2 tablespoons butter. Cook shallot until soft, then add garlic and cook until fragrant.
- Add dry rice and stir for about 2 minutes to coat. Add wine or the extra stock and stir as it absorbs.
- Add warm stock about ½–¾ cup at a time, stirring frequently. Add more when the previous addition is mostly absorbed. Continue until rice is tender with a slight bite, usually about 18–25 minutes. You may not need all the stock.
- Fold in tuna near the end and follow its heating directions. For this fully heated preparation, bring the mixture to 165°F before finishing; check with a food thermometer.
- Remove from heat. Stir in the remaining butter and Parmesan, then add lemon zest and juice to taste. Loosen with extra hot stock if needed.
- Finish with herbs and pepper. Taste before adding salt and serve immediately.
Variations
- Peas: add ½ cup peas cooked according to their package directions.
- Mushrooms: sauté sliced mushrooms separately until tender, then fold into the rice.
- Lemon-caper: add 1 tablespoon drained capers and extra zest.
- Without wine: use the extra stock and adjust lemon juice at the end.
Leftovers and Substitutions
Risotto thickens as it stands, so cook it close to serving. Refrigerate leftovers promptly in shallow containers. Add a little stock when reheating and heat to 165°F.
Drained canned smoked tuna can work; check its salt and ingredients before seasoning. Frozen raw tuna is not equivalent to prepared smoked tuna. Follow thawing and preparation instructions for the actual product.
For a starter, try smoked tuna stuffed mushrooms.
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Browse the Smoked Fish collection. For another dinner, try smoked tuna pasta.
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