Asparagus & Spring Pea Truffled Tuna Risotto

Risotto:

• 2 cups uncooked Carniola or Arborio Rice 
• 1½ cup of leeks, thinly sliced (whites and light green only) 
• 1 bunch of asparagus, tough end cut off and chopped into bite size pieces
• 1 cup of fresh or frozen peas (if frozen, thaw ahead of time)
• 7 – 8 cups of vegetable, seafood or chicken stock, kept warm on stove top
• ½ cup dry white wine (or sub extra cup of stock)
• 1 lemon zested  
• 2 jars of Tonnino Tuffle Albacore, drained
• ¼ cup of fresh green herbs chopped (basil, chives, parsley, tarragon or dill) 
• 2 – 3 TB of olive oil 
• Salt and pepper to taste 
• Parmesan or pecorino optional to finish

For Risotto 

• Using a large skillet or medium sized dutch oven heat 2TB of olive oil over medium high heat and add asparagus, salt and pepper. Sauté for 3 – 4 minutes until cooked and peas, cook 2 minutes further, remove from pan and set aside 
• Add 1 TB of olive and sauté leeks until softened about 3- 4 minutes 
• Stir in rice and make sure everything is mixed in well and the rice is coated with the leeks and olive oil. Sauté for 2 – 3 minutes until rice is turned slightly white
• Add in white wine and stir until completely reduced 
• Ladle in warm broth one ladle at a time (about ½ cup or so), reduce heat slightly so mixture is a low simmer and continue to stir mixture slowly until broth has been absorbed by the rice
• Continue adding broth at this pace until rice is perfectly al dente to your liking. The risotto should be creamy and soft 
• Add in ¾ of the asparagus and pea mixture, season with salt and pepper and stir 
• Remove from heat and plate for your guests, flaking generous amount of the tuna and finish with remaining asparagus and pea mixture as well as sprinkle of lemon zest

If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lemon

This dish is great when served with your favorite green salad

This dish is best when eaten the same day

Creamy, Cozy and Delicious!