Nori Seaweed Black Risotto

Use nori seaweed instead of squid ink to make this black risotto.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Cook: 30 min

Ingredients

Squid 100g
Sundried tomatoes in oil 2
Cooked rice for 2 people
Black paste:
Nori sheets 4
Tomato paste 2 tbsp
Anchovy fillets 6
Garlic 1 clove
Miso 1 tbsp
Sake 3 tbsp
Chilli powder a little
Olive oil 2 tbsp
Parmigiano reggiano as required

Method

1
I used this ready boiled squid available in most supermarkets.
2
Soak the nori in the sake and some water to soften. Finely chop the sundried tomatoes.
3
Make diagonal scores on the squid and cut to bitesize pieces.
4
Blend all the black paste ingredients from the nori to the chilli powder. Add the olive oil and blend again.
5
Mix the black paste into the cooked rice well and transfer to an oven dish. Place the squid and sundried tomatoes on top and season with salt & pepper. Drizzle some olive oil over.
6
Put into a preheated oven 180C and bake for 20 minutes.
7
Sprinkle some Parmigiano reggiano on top if you like before serving.

Tips & Note

●When you use frozen squid, you'll get lots of moisture, so always pat dry well before using
●If you use a drop of anchovy oil aswell, this will transport you to the seaside!

Nori Seaweed Black Risotto

Use nori seaweed instead of squid ink to make this black risotto.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Cook: 30 min

Ingredients

Squid 100g
Sundried tomatoes in oil 2
Cooked rice for 2 people
Black paste:
Nori sheets 4
Tomato paste 2 tbsp
Anchovy fillets 6
Garlic 1 clove
Miso 1 tbsp
Sake 3 tbsp
Chilli powder a little
Olive oil 2 tbsp
Parmigiano reggiano as required

Nori Seaweed Black Risotto

Recipe ID :906 Posted on 24 JUL 2015

Serves 2

Cook 30min
views 1,019
printed 74

saved 0

Use nori seaweed instead of squid ink to make this black risotto.

Share

Ingredients

Print Ingredients Email Ingredients
100g
2
for 2 people
4
2 tbsp
6
1 clove
1 tbsp
3 tbsp
a little
2 tbsp
as required

Method

Cook
30min
1
I used this ready boiled squid available in most supermarkets.
2
Soak the nori in the sake and some water to soften. Finely chop the sundried tomatoes.
3
Make diagonal scores on the squid and cut to bitesize pieces.
4
Blend all the black paste ingredients from the nori to the chilli powder. Add the olive oil and blend again.
5
Mix the black paste into the cooked rice well and transfer to an oven dish. Place the squid and sundried tomatoes on top and season with salt & pepper. Drizzle some olive oil over.
6
Put into a preheated oven 180C and bake for 20 minutes.
7
Sprinkle some Parmigiano reggiano on top if you like before serving.

Tips & Note

●When you use frozen squid, you'll get lots of moisture, so always pat dry well before using
●If you use a drop of anchovy oil aswell, this will transport you to the seaside!

PRO
Rose Wine
I’ve got 59 recipes!

ROSE WINE
Step into my kitchen!
Looks great and will please the whole family.
Mackerel fillets, Hard boiled egg, Mayonnaise, Dijon mustard, Onion (finely chopped), Capers (finely chopped) , Parsley (finely chopped), Parmigiano reggiano, Olive oil, Sea salt, Pepper
PRO
Crisp ginger is key to this recipe.
Okra, Ginger, Pork loin fillets, Potato starch of cornflour, Sake, Soy sauce, Mirin, Sesame oil, Salt & pepper
PRO
Lighter than fried rice.
Jasmine rice, Dried shrimps, Chicken thighs, Dried shiitake mushrooms, Shimeji or oyster mushrooms, Garlic (crushed), Lemongrass, Peanuts, [A], Light soy sauce, Fish sauce (nam pla), Sugar, Coriander, Sesame oil, Hot water
PRO
A really hearty and warming starter.
Yam , Brown mushrooms, Butter, Soy sauce, Mirin, Cayenne pepper, Spring onions (green part), Salt & pepper
PRO
What a moreish salad!
Spinach, Boiled eggs, Mayonnaise, Onion (finely chopped), Milk, Vinegar, Sugar, Mirin, Soy sauce, Black pepper
PRO
This dish gives a lovely aroma of fresh herbs.
Aubergine (medium), Garlic, Spinach, Pancetta, Olive oil, Whole cumin, Coriander powder, Crushed chilli, Lemon juice, Salt & pepper
PRO

Similar Recipe

Although you can make this in a few minutes, it will be even more delicious if you can wait for another half an hour as the umami flavour comes out from the squid jerky.
Hot water, Dashi stock granules, Miso, Chinese leaves, Celery, Spring onion, Squid Jerky
Tobuchan
HOME
It's really easy to make using Tahini.
Sugar snap peas, Squid, Tahini, Light soy sauce, Maple syrup
A fantastic combination of garlic butter and soy sauce to give it a Japanese twist.
Frozen squid, Salt & pepper, Garlic, Onion (medium), Dried chilli (large), Olive oil, Butter, Soy sauce, Anchovy fillets, Parsley, Parmigiano reggiano
An adaptation of Squid Mooli but we can't find proper mooli in the UK, so I used swede.
Squid, Swede, Mushrooms (shiitake, oyster), Water, Mirin, Light soy sauce, White wine, Sugar
Great for tapas or a main meal.
Squid, Mayonnaise, Ponzu vinegar, Vegetable oil
The crunchy texture of the celery and the deep taste of the squid makes a great combination of flavours with the salt.
Squid, Celery , Sesame oil, Finely chopped ginger, Sake, Dashi powder, Salt, Potato starch or conrflour, Water

All New Recipes