Risotto Sirena Tuna Patties

Directions

1. Heat stock and wine in a saucepan.
2. In a separate saucepan heat butter and oil, add onion and cook over a medium heat until soft.
3. Add rice and lemon rind and cook until rice is translucent.
4. Add stock mixture 1 cup at a time, stirring until stock is absorbed and rice is al dente. This should take around 25 minutes.
5. Add parmesan, parsley and flaked tuna and allow risotto to cool in fridge for at least 20 minutes.
6. Stir through egg and shape into patties. Dust in flour and shallow fry until golden brown.
7. TIP: Risotto can be made a day in advance and stored in refrigerator. Makes approximately 18 patties.