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 3,710
printed 120

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!
Chinese chilli bean sauce and cheese is a great combination with this dish.
Aubergine, Garlic, Ginger, Onion (small), Olive oil, Miso, Tomato puree, Chinese chilli bean sauce, Cheddar cheese, Black pepper, Sea salt
PRO
The sesame dressing is the key to this wonderful dish.
Soba noodles, Radish sprouts, Tomato, Cucumber, Spring onions, Avocado, Lemon juice, [Sesame dressing], Dashi broth, Soy sauce, Mirin, Sugar, Mayonnaise, Tahini, Crushed sesame seeds, Cayenne pepper
PRO
Refreshing and healthy.
Spinach, Potatoes, Tomato (medium), Onion, Garlic , Ginger, Green chilli, Cumin seeds, Fenugreek powder, Butter, Double cream, Salt & pepper
PRO
A really tasty and fortifying dish.
Chicken or beef liver, Potato starch, Salt & pepper, Onion (small), Red pepper, Cress, Soy sauce, Mirin, Sugar, Rice vinegar, Dried chilli
PRO
A creamy sauce and fresh tomatoes really make this dish.
Courgettes (medium), Onion, Garlic, Bacon or pancetta, Tomato, Olive oil, Capers, Single cream, Fresh pasta, Parmigiano reggiano, Black pepper, Sea salt
PRO
Filling and tasty, a dish in one.
Lamb's liver, New potatoes, Bacon rashers, Spring onions, Garlic (grated), Cayenne pepper, Salt & pepper, Sour cream or greek yogurt
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
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
It's really easy to make using Tahini.
Sugar snap peas, Squid, Tahini, Light soy sauce, Maple syrup
Great for tapas or a main meal.
Squid, Mayonnaise, Ponzu vinegar, Vegetable oil
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
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

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME