Nori Seaweed Black Risotto

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Nori Seaweed Black Risotto

Recipe ID :906 Posted on 24 JUL 2015

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Serves ２

Cook 30min

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

Ingredients

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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

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Method

Cook

30min

I used this ready boiled squid available in most supermarkets.

Soak the nori in the sake and some water to soften. Finely chop the sundried tomatoes.

Make diagonal scores on the squid and cut to bitesize pieces.

Blend all the black paste ingredients from the nori to the chilli powder. Add the olive oil and blend again.

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.

Put into a preheated oven 180C and bake for 20 minutes.

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!

Category

France Japan Oven Baked Rice Alcohol Cheese Rice Seafood Spices Squid Tomato Autumn Home Party Summer

Related squid ink anchovy sundried tomato nori chilli powder sake miso

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