*Risotto with Tuna & Bell Peppers


- 6 oz canned tuna in oil
- 2 cups Italian rice
- black olives
- 1 red bell pepper
- 5 fresh tomatoes
- 1 glass of dry white wine
- 1 onion
- 3 tablespoons butter
- 3 tablespoons of extra virgin olive oil
- 1 pt broth (chicken or vegetable)
- 1/2 teaspoon safron


Place the red bell pepper on a range burner at medium flame. Turn the pepper every 1-2 minutes until it is all charbroiled. Peel off burnt skin, open, clean inside and toss the seeds, and cut into strips. Place the tomatoes in a pan of boiling water for 1 minute. Drain. Peel off the skin and cut the tomatoes into slices. Chop the onion finely, and saute' it with the oil and butter. Add the sliced peppers, the split olives without pits, the tomatoes, the white wine, salt, and cook at a medium flame for 5 minutes. Boil the rice for 13-14 minutes, drain it, and place it in the pint of warm broth in which the safron has already been dissolved. Finish cooking the rice in the sauce until it has absorbed all the liquid, or is fully cooked. Add the tuna, mix, and serve. Serves four.