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Abi's nori risotto

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Abi’s nori risotto

30 minutes

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Abi’s nori risotto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

4 T butter
2 T olive oil
3 shallots, finely chopped
3 garlic cloves, finely chopped
400 g risotto rice
5 cups fish stock, heated
6 nori sheets, blitzed
1 T fish sauce (optional)
50 g Parmesan, finely grated, plus extra for serving
sea salt and freshly ground black pepper, season to taste

Method

1. Heat 2 T butter and the olive oil in a pan. Add the shallots and garlic and cook until translucent. Chill the remaining butter.

2. Add the risotto rice, then stir to coat in the olive oil and butter, then stir in the fish sauce.

3. Add the hot stock one ladleful at a time, stirring continually.

4. Once the risotto is cooked, stir through the nori, the remaining butter and Parmesan.

5. Season to taste and serve sprinkled with extra Parmesan.

Cook’s note: Make sure the remaing butter is chilled before stirring it through the risotto just before serving, this results in a delicate, creamy texture.

Find more risotto recipe here

Videographer: Barry de Villiers
Photographer: Jan Ras
Food Assistant: Bianca Jones