Risotto With Mushrooms and Smoked Tuna Trata

For this risotto, as well as for any other, it is important to keep the stock (or water) hot. Open the tin of tuna and save the oil for cooking the rice. Heat the olive oil in a deep frying pan. Add the mushrooms, garlic, salt and pepper, cover with a lid and cook over medium heat until the mushrooms are soft. When cooked, add the tuna and transfer to a bowl. Place the same frying pan on the heat without washing it.
Add the tuna oil (that you have saved) and the onions, season with salt and cook over medium heat, until the onions are translucent and soft. Add the rice and toast, stirring frequently. Pour in the white wine and let it evaporate.
Set a timer for 17 minutes and add the first ladle of hot stock to the risotto. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. When the time has past taste the rice. The risotto should be creamy overall, and the rice grains should be soft but with a slight bite.
When rice is cooked, remove from heat. Add the mushrooms and tuna, season with lemon juice and freshly ground pepper, and serve.