Kelp Risotto

From Ilana Jacobs (WHOI)

 

Ingredients

For the kelp broth

8 cups water

25 g dried kelp

2 stalks celery, finely chopped

¼ onion, finely chopped

1 carrot, finely chopped

1 tablespoon olive oil

 

For the risotto

2.5 cups Arborio Rice

1 shallot

1 cup pinot grigio (or other dry white wine)

4 tablespoons butter

4 tablespoons olive oil

2 cups grated parmesan cheese

 

Instructions

1. In a medium pot, heat 1 tbsp olive oil on medium heat.
2. Add the onion, celery, and carrots, and sauté for 5 minutes on medium heat, until vegetables become aromatic, and the onions are soft.
3. Add 8 cups of water to the pan and add the 25 g of dried kelp.
4. Bring to a boil. Cover, and cook for 15-20 minutes.
5. Strain the broth and keep the kelp, onion, celery, and carrot.  This should yield ~6 cups of broth, which is what you will need for the risotto.
6. Once slightly cooled, chop the kelp and veggies into small pieces. Set aside.
7. In a large saucepan, melt the butter and heat the olive oil on medium heat. Add in the chopped shallot and sauté for 2-3 minutes.
8. Pour the Arborio rice into the pan. Ensure all the grains are coated by the oil/butter mixture. Toast the rice, ~2 minutes.
9. Pour in the wine. Stir until completely absorbed by the rice.
10. Turn the heat down to medium low. Pour in the kelp broth ~3/4 cup at a time. Stir until absorbed, and then repeat until you have used all 6 cups of broth. Once all the broth is absorbed, the rice should be al dente.
11. Remove from the heat and stir in the 2 cups of grated cheese.
12. Add the chopped kelp from the broth, stir. Serve!