Serves 4 as a main          20 to 25 minutes

Ingredients

1 can diced tomatoes (398 ml or 14 oz)
2 cans water-packed light tuna (160g or 5 oz each), drained
3 cups (approximately) chicken broth (Valz note: or vegetable broth)
1 tbsp olive oil or butter
1/2 cup finely chopped onions
1 1/2 cups Arborio rice (See note below)
1/2 tsp salt
1 tsp anchovy paste (or 1 to 2 fillets, finely chopped)
1/2 cup dry white wine or dry vermouth (Valz note: 1/4 cup white wine vinegar could be substituted)
3/4 cup frozen peas
Chopped parsley to garnish (optional)

Method

1. Pour the tomatoes and tuna into a colander over a measuring cup. Add chicken broth to the measuring cup to bring liquid to 3 1/2 cups.
2. Heat oil in pressure cooker on high heat. Add the onions and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil.
3. Beware spattering, and stir in the wine. Stir over high heat until the rice has absorbed the wine, about 30 seconds. Add the chicken-tomato broth, anchovy paste and salt, and stir well, taking care to scrape up any rice sticking to the bottom of the cooker.
4. Lock the lid in place and over high heat; bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow steam to escape. The risotto will look fairly soupy at this point.
5. Set the cooker over med-high heat and stir vigorously. Add peas and reserved tomatoes and tuna. Cook uncovered, stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, usually 3 to 5 minutes. If the mixture becomes dry before the rice is done, stir in 1/2 cup water. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.
6. Turn off the heat. Add salt and pepper to taste and top with parsley, if using.

Valz slightly modified from cooking.nytimes.com/recipes/1016462-tuna-risotto-from-the-pantry

Valz Comments

• Once you make this, you will make it over and over – it is a good, tasty quick meal. So just go out and buy the right rice. It makes a difference.