Kvarner risotto
The Kvarner Bay used to be rich in tuna. Numerous tuners on which tuna fishermen patiently waited for their catch are proof of that. Today, there are almost no tuna in free flocks in Kvarner. Tuners are decaying, being eaten away by the tooth of oblivion and sea salt… And tuna on our table comes from the farm or from the can. This risotto, which I just called "Kvarner risotto" in memory of the old tuners, is a combination of sea and land in a rich taste and smell of Kvarner, as it once was.
Preparation steps
- Cut the tuna steak into smaller pieces (or squeeze the tuna out of the can).
- Peel the potatoes, wash and cut into cubes. Slice the onion, paprika, zucchini and tomato.
- Put the cooked rice along with the sliced potatoes. Add a little salt to the water. Cook for about 15 minutes.
- Lightly fry the onion in a little olive oil, add the zucchini, peppers and tomatoes. When the liquid that the vegetables will release boils, add the tuna pieces and pour over the wine. Let it simmer for a few minutes.
- Combine almost cooked rice and tuna with vegetables in a bowl, season with salt and pepper as needed, and sprinkle with fresh, finely chopped garlic, parsley and basil. If necessary, add a little more hot water, and let it cook for another 2-3 minutes to absorb the flavors.
Serving
You can add a little grated sheep cheese when serving. Serve both lettuce or green chicory which was so common in the gardens of our region and riga which is the best wild. And of course, a glass of fine, sweet Malvasia.
