Tuna Risotto (Risotto al Tonno)

Risotto al tonno is a humble dish with southern Italian roots — no butter, no cheese, just pantry staples. Canned tuna, anchovies, tomato paste, and olive oil come together with risotto rice for a simple, satisfying dish.

This is the kind of dish that delivers a lot with very little. The anchovies dissolve into the base, adding depth without fishiness, while the tomato paste gives it color and just a touch of sweetness. Add the tuna near the end so it warms through without breaking apart too much.

Preparation

Always use a wooden spoon or silicone spatula. A metal spoon can break the grains. Stir constantly in gentle circular motions, and never let the risotto dry out — add stock a little at a time to keep it loose and creamy.

Tips for Risotto al Tonno

• Use good tuna: Quality varies a lot. Look for tuna packed in olive oil, ideally in jars.
• Don’t skip the anchovies: They melt into the base and add umami. If you’re unsure, start with one fillet.
• Keep the stock hot: This helps the risotto cook evenly and maintain its texture.
• No cheese needed: Unlike northern risotti, this one gets its richness from olive oil, anchovies and tomato paste

Tuna Risotto (Risotto al Tonno)

Recipe by HenriCourse: Lunch, DinnerCuisine: ItalianDifficulty: Medium

Servings

2

servings

Prep time

5

minutes

Cooking time

20

minutes

Ingredients

• 160g risotto rice (Carnaroli or Arborio)

• ~100g good quality canned tuna, drained

• 1 shallot, finely diced

• 2 anchovy fillets

• 1 tbsp tomato paste

• 800-1000ml chicken or vegetable stock

• ½ glass dry white wine

• 1 tbsp chopped italian parsley

• 1 tbsp fresh lemon juice

• Zest of half a lemon

• Extra virgin olive oil

• Salt & pepper

Directions

• Heat the stock in a separate pot and keep it warm throughout the cooking process.
• In a wide pan, sauté the shallot in olive oil over medium heat until soft and translucent. Add the anchovy fillets and tomato paste. Cook, stirring, until the anchovies have melted into the oil.
• Add the rice and stir to coat the grains. Toast for a minute, then deglaze with the white wine.
• Once the wine has evaporated, begin adding the warm stock a ladle at a time. Stir frequently and continue adding more stock as it’s absorbed, never letting it dry out completely.
• After about 18–20 minutes, when the rice is just al dente, stir in the tuna, breaking it up gently with the spoon.
• Add the chopped parsley, lemon zest and a generous drizzle of extra virgin olive oil. Taste and adjust seasoning with salt and pepper if needed.
• Serve topped with more parsley.