Tuna Risotto

1 1/2 c. rice

2 3/4 c. water

olive oil

salt

pepper

oregano

1/2 onion, diced small

1 c. milk

1 c. grated mozzarella cheese

1 can tuna, drained

Cook 1 1/2 cups of rice in 2 3/4 cups of boiling water.  When first adding the rice to the water, also add 1 Tbsp. olive oil, salt, pepper, and oregano to taste.  Cook 15-20, until rice is done.

In a pot, saute the onion in 1 Tbsp. olive oil, with salt, pepper, and oregano (again).  When the onions are getting soft, add 1/2 c. milk and the cheese.  When the cheese is melted, add the tuna, breaking it into small pieces.  Add another 1/2 c. of milk to make it more like a sauce.  Cook on low for a few minutes, until it is all mixed well.

Serve over the cooked rice.