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 2,214
printed 104

saved 0

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

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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!

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Rose Wine
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