Mushroom risotto

Melt the 60 ml butter or margarine in a large pan and sauté the onion and garlic until soft. Add the mushrooms and sauté until pale brown.

Add the rice and stir-fry until the rice grains are coated with the butter.
Reduce the heat and add the white wine, tomato paste and salt and pepper to taste.
Add half the chicken stock and bring to boil, stirring every now and then. Simmer for about 5 minutes.
Add the remaining chicken stock and simmer for another 12-15 minutes or until the rice is cooked but not mushy.
Add the tuna and blend lightly.
Add the 30 ml butter and Parmesan cheese just before serving, mixing lightly with a fork.