{"id":6475,"date":"2018-04-19T13:58:14","date_gmt":"2018-04-19T13:58:14","guid":{"rendered":"https:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=6475"},"modified":"2022-11-15T15:35:13","modified_gmt":"2022-11-15T15:35:13","slug":"risella","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/risella\/","title":{"rendered":"risella aka tuna risotto"},"content":{"rendered":"\n

I\u2019ve 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 \u2013 I think it was his version of paella but it borrows heavily from risotto. So that\u2019s why it gets its name \u2013 risella. <\/em><\/p>\n\n\n\n

I\u2019ve tinkered with it over the years, obviously. I\u2019ve brightened things up, adding the fennel and salad and raised the bar by using tuna in oil rather than brine.<\/p>\n\n\n\n

Substitutions<\/u><\/p>\n\n\n\n

If tuna isn\u2019t your bag, you can use prawns instead, or serve the risotto with a poached egg, grilled augbergine\/eggplant and feta, or pan-fried salmon or chicken.<\/p>\n\n\n\n

You can make a speedier version by replacing the rice with orzo pasta. If doing that, cook the tomato sauce for 5-8 minutes before adding the uncooked orzo to the pan for the final 5-7 minutes.<\/p>\n\n\n\n

Leftovers<\/u><\/p>\n\n\n\n

Cooked risella can sit in the fridge for 4 days \u2013 reheat until piping hot. You may need to add a little water when you reheat it.<\/p>\n\n\n\n

Risella ingredients<\/h3>\n\n\n\n

(serves 4)<\/p>\n\n\n\n