Dulse-Chlorella Risotto

Ingredients for 4 servings:

• 250 g short grain rice
• 10 g algae leaves
• 1 tbsp powder (chlorella powder)
• 1 shallot(s)
• ½ bunch celery
• 1 liter vegetable broth
• Pepper, white
• some butter for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

spicy risotto with seaweed

Soak the seaweed leaves in cold water for about 10 minutes. Dice the shallot and celery, finely chopping the shallot and the celery into bite-sized pieces. Also cut the seaweed leaves into pieces. Sauté the chopped vegetables in butter or olive oil in a large pan; do not allow them to brown. Add the rice and toss to coat each grain. Add a ladleful of the stock and simmer uncovered over medium heat. Stir or toss continuously. When the liquid has evaporated, add another ladleful of stock and continue cooking. After about 17 minutes of cooking, check the rice for tenderness. If it is tender, turn off the heat and let the rice rest for another minute. Add the white pepper and stir in the chlorella powder. The flavor of the seaweed means the risotto doesn’t require any additional salt or the usual Parmesan cheese.