Abi’s nori risotto
4
Easy
15 minutes
30 minutes
Nori adds depth and richness to this creamy risotto. Serve it on its own or use it as a base for pan-roasted fish or grilled prawns.
Ingredients
Method
- 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
Ingredients
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.
Videographer: Barry de Villiers
Photographer: Jan Ras
Food Assistant: Bianca Jones
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