Now, I love Bill Granger in his entirety because he has a way of doing old favourites but with far less fat. He’s also from the Southern Hemisphere (Australia) like we are and he opts for a Green Bean Salad’s or Herb-Cursted Lamb Racks for Christmas lunch, as opposed to the heavy festive fare that we usualy see from the North.
My favourite recipe though, of pretty much everything he has ever made, is his Yoghurt Pannacotta. It has become my show stopper. When I’m feeling really insecure and I want to throw the table off their seats, this is my closing dish. Admittedly, it is a rather simple dessert to make, but what it lacks in skill, it makes up for in utterly blissful eating!
Anyway, here is my take on Bill’s Baked Tuna Risotto.
– 2 tablespoons Extra Virgin Olive Oil
– 1 finely chopped Onion
– 1 finely chopped Garlic Clove
– 1-2 Chilli’s (if you can’t take the heat….)
– 1 teaspoon sea salt
– 180 g Arborio rice
– 375 ml chicken stock or water (or a slug of vino bianco)
– 400 g can Roma tomatoes chopped
– 185 g can Tuna in spring water (unfortunately, fresh tuna would over cook in this recipe, so be careful if you decide to go down that route)
– 3 Zucchinis finely sliced
– freshly ground Black pepper
– 2 tablespoons finely chopped Flat-leaf
– shaved Parmesan (I’m not sure how I feel about fish and cheese, so shave at your own peril!)
1. Preheat the oven to 200°C. Heat a three litre (twelve cup) capacity
ovenproof dish (with a lid) over a medium heat.
2. Add the olive oil, onion, garlic, chilli and sea salt and stir for five minutes, or
until the onion is soft and translucent.
3. Add the rice to the dish and stir for another minute.
4. Add the stock or water and the chopped tomatoes and bring to simmering
5. Stir in the tuna, zucchini and season with black pepper.
6. Cover the dish and bake the risotto for thirty minutes, or until the rice is
7. Scatter parsley over the top, sprinkle with finely grated Parmesan if
8. Enjoy with the people you love