risella aka tuna risotto

I’ve eaten a version of this since I was little and cook it all the time for my boys. It makes no claims to authenticity but it is delicious and easy and that is enough for me. My Dad first made it in the 1980s on a single burner when we were camping in Spain – I think it was his version of paella but it borrows heavily from risotto. So that’s why it gets its name – risella.

I’ve tinkered with it over the years, obviously. I’ve brightened things up, adding the fennel and salad and raised the bar by using tuna in oil rather than brine.

Substitutions