Whe V was first diagnosed with diabetes I was given lots of information by lots of people.
Most of it was in the form of all the things he could no longer do and all of the foods he could no longer eat.
I was most depressed when everyone told me he could no longer drink wine.... Until I realized that just meant more for me....
I was even more depressed (if possible) when told he could no longer eat risotto.
Risotto is our very favorite winter comfort food and my favorite way of using up leftovers.
It's easy to make, ready in under 30 minutes and always worthy of a DO (Digestive Orgasm).
Upon hearing the news I poured myself a bottle of wine and settled in to do some serious research.
Here is the result - in it's briefest form.
Risotto is bad because it uses Arborio rice.
Arborio rice is bad because it is high on the Glycemic Index (unlike Basmati which is medium).
But, if you had Low Glycemic food, like meat, fish and/or cheese, to High Glycemic foods, like Arborio, the over all Glycemic Index is lowered.
Ergo plain Arborio rice is bad but Risotto is good.
I rest my case.
Whew!
I was so relieved.
Yes, I may have over-simplified - so correct me.
As to the wine.... He can have that, too.
Just not in excess.... All things in moderation, you know.
Tuna, capers, a bit of carrot and celery, make a simple, tasty risotto; all cooked in the same pot to make it even easier! And remember: it will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Tuna Risotto
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano) 112gr, 4oz
1/2 cup dry, white wine 120gr, 4.2oz
2 1/2 cups chicken stock 500gr, 17.6oz
1 bay (laurel) leaf
1 onion 110gr, 3.9oz
1 carrot 60gr, 2.2oz
1 rib celery 50gr, 1.8oz
1 clove garlic 3gr, .1oz
1 tbs butter 14gr, .5oz
1 tbs olive oil 13.5gr, .47oz
9oz tuna 255gr, 9oz
2 tbs capers 17gr, .6oz
1/2 cup Parmesan cheese - freshly grated 50gr, 1.7oz
Heat chicken stock with bay leaf and keep hot over low heat. Finely chop onion, garlic, carrot and celery. In medium sauce pan heat butter and oil over medium-high heat. Add vegetables and sauté until tender. Add rice and sauté, stirring, for 1 - 2 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, the tuna and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.
If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the capers, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork
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Calories: 1338 / 669
Total Carbohydrates: 116 / 58
Dietary Fiber: 9.5 / 4.75
Total Fat: 43.5 / 21.75
Saturated Fat: 18.5 / 9.25
Cholesterol: 166 / 83
Protein: 99 / 49.5
Calcium: 700 / 350
Sodium: 3104 / 1552
Glycemic Index: medium
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
