Tuna Risotto

Peel the onion and garlic and cut both into fine strips. Heat the olive oil and 1 teaspoon of butter in a saucepan, sauté the onions and garlic until soft, then add the risotto rice and also sauté while stirring until it looks translucent. Pour in half of the wine and let boil completely. Repeat with the remaining wine, then pour in as much broth as needed until the rice is just covered. Add the bay leaf and lemon zest. Leave the liquid, stirring occasionally, almost boil again, pour a little broth, stir and let it boil. Continue until all the broth is used and the rice is cooked (it should still have a slight bite, cooking time is 20-25 minutes). Finally, remove lemon peel and bay leaf, add the parmesan, sliced artichoke hearts, tuna (shredded) and the remaining butter, stir into the risotto, heat and season with chile pepper, salt and pepper.