Sea Lettuce Risotto RecipeOrigin: Fusion Period: Modern |
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Sea lettuce (Ulva lactuca) is, undoubtedly, both one of the most recognizable and approachable of all seaweed species. As it's name suggests it is excellent raw but also makes an interesting addition to cooked dishes such as this one. Ingredients
3 tsp olive oil 
Sea Lettuce Risotto Preparation:Method:Add the olive oil to a large pan and use this to sweat the onion and garlic until soft but not coloured. Add the herbs then add the rice and one knob of butter. Stir to cover each grain of the rice with the oil. Cook the rice in the pan until translucent then add the stock one ladle full at a time, allowing the rice to absorb it until cooked (about 10 minutes cooking time). Roughly chop the sea lettuce and stir into the risotto. Allow to cook for a further 2 minutes, adding more stock as needed until the dish is thoroughly heated through. Season with salt and pepper then add the parmesan and the remaining butter. Serve immediately. |
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