Step 1In a saucepan, bring the vinegar, sugar and salt to a boil. Remove from heat and pour over the chiles in a glass bowl. Keep the chiles suspended in the liquid for three hours to pickle.
Step 1Place the vegetable broth in a small pot and bring to a gentle simmer on the stove.
Step 2Meanwhile, heat the oil in a medium pot over medium-high heat. Add the onion and cook until softened, 4 to 6 minutes. The last minute or so, stir in the garlic and cook until aromatic. Add the rice and cook, stirring to lightly coat, about 2 minutes. Increase the heat to high, add the wine and cook until the wine is almost completely evaporated.
Step 3Add a ladleful of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding a ladle of broth as each is absorbed by the rice.
Step 4When the risotto is al dente, stir in the cream, squid ink, sun-dried tomatoes, tuna and pickled chiles. Cook, stirring until the flavors are married, then stir in the parmesan. Taste, and season if desired with salt. Serve the risotto in bowls, garnished with basil.