When you live in Geneva, you can’t have too many variations on Things to Do with Tuna, on account of how it’s probably going to be the main non-veg ingredient you can afford. I’m amazed at how well red wine worked in this, we are so used to ‘fish = white’. I will never be able to replicate this exactly as my red wine right now is an amalgam of various bottles people haven’t quite finished lately, including sparkling shiraz and cab sav.
- Risotto rice
- Olive Oil
- Chicken stock
- Tinned tuna
- Red wine
While the stock is brought up to a simmer: gently fry the shallot and garlic in the olive oil. Add the rice and coat well with the oil. Add red wine – for two people I made that several generous slugs – and raise heat to burn off. Break up the tuna in the pan at the same time. Pour in the juice of the tuna if there’s any left in the tin and quite a bit of the stock. Leave at a fairly vigorous simmer. Start stirring and keeping an eye on it after five minutes (maybe more, I didn’t time it). Add lots of parsley, chopped, and the chilli. When it seems like it’s about done, stir in the butter.
That’s about it. Sorry it isn’t the traditional hover over it the the entire time earnestly stirring, but I find reading a book during that period has no damning effect on the risotto and it’s more fun.