Recipe by @saturdaytable
This Creamy Lemon-Herb Risotto with Albacore Tuna turns Wild Planet's sustainable tuna into an elegant dinner that feels special enough for entertaining. The hand-cut, hand-packed tuna delivers gorgeous chunks that stay intact when folded into the silky risotto, creating textural contrast against the creamy rice. Bright lemon zest and fresh herbs keep the dish from feeling heavy, while crispy shallots add a final layer of sophistication.
Recipe by @saturdaytable
This Creamy Lemon-Herb Risotto with Albacore Tuna turns Wild Planet's sustainable tuna into an elegant dinner that feels special enough for entertaining. The hand-cut, hand-packed tuna delivers gorgeous chunks that stay intact when folded into the silky risotto, creating textural contrast against the creamy rice. Bright lemon zest and fresh herbs keep the dish from feeling heavy, while crispy shallots add a final layer of sophistication.
For the Risotto
Olive Oil
1 small Onion, finely chopped
2 Garlic Cloves, finely chopped
1½ cups Arborio Rice
½ cup Dry White Wine (or sparkling wine)
6-8 cups Warm Chicken or Vegetable Stock
2 Tbsp Butter
½ cup Parmesan Cheese, finely grated
Zest of 1 Lemon
2 Tbsp Fresh Parsley, finely chopped
1 Tbsp Fresh Chives, finely chopped
2 (5oz) cans Wild Planet Albacore Wild Tuna
Salt and Pepper to taste
For the Crispy Shallots
1 large Shallot, very thinly sliced
Oil for frying
Salt
For the Risotto
Coat bottom of large skillet with olive oil and heat over medium-high
Add onions and pinch of salt
Cook, stirring frequently, until soft and translucent
Add garlic and cook 30 seconds until fragrant
Add rice and cook a few minutes until edges become translucent
Pour in wine and cook until absorbed
Add broth one ladle at a time, stirring frequently
Let each ladleful absorb before adding next
Continue for 20-25 minutes until rice is tender and creamy
Stir in butter, parmesan, lemon zest, parsley, and chives
Gently fold in tuna, keeping large chunks intact
Season with salt and pepper to taste
For the Crispy Shallots
Heat a few inches of oil in small saucepan over medium-high heat
Add thinly sliced shallots
Fry a few minutes until lightly golden brown
Remove before they get too dark (they'll continue crisping as they cool)
Remove with slotted spoon onto paper towel-lined plate
Sprinkle with salt
Top risotto with crispy shallots before serving
