This is a bit common and can be refined to taste. If the cupboard is otherwise bare, these are staples in our kitchen.
1 cup risotto rice
3 cups chicken stock simmering
half cup of white wine
a couple of shallots finely sliced
clove of garlic finely chopped
juice of half a lemon
a few big handfuls of baby leaf spinach stemmed (or large spinach stemmed and chopped)
small tin of tuna in oil
In a saucepan heat the olive oil along with the oil from the tuna and gently fry the shallot, as it softens add the garlic and turn a few times. Raise heat to high, add wine and burn off.
Turn heat to medium low.
Add rice and fry for a bit until well coated with everything in the pan. Now add the stock. Honestly, don’t bother doing this a tablespoon at a time. Add a third of it at once, stir. When absorbed add another third. Somewhere towards the end of your stock start being circumspect. When it is very close to done, just a little bite left, add the tuna and spinach. Keep stirring, add a little more stock now as you decide is necessary. You want a sort of creamy finish to it and a tiny bit of bite to the rice. Lastly stir through the lemon juice and then the parmesan.
That’s about it. Real chicken stock. Real fish. Naked man to stir risotto very slowly are all possible ways to improve this….
But as is, it is yummy and easy and cheap, which is exactly what I wanted.
Oh yes. Serve with lots of freshly ground black pepper, of course.
PS: If it comes down to it, you can really pare this down. Today, I had no shallots, grating cheese seemed like hard work, and I had tinned fish, but I don’t know how to use the can opener. How I will survive the nuclear holocaust is anybody’s guess.
Rice? Had no risotto rice, but had a small amount of something mysterious and short which definitely belonged in the general genus of ‘rice’. Whack it in.
It was still yum.