Creamy seaweed & Spinach risotto

This recipe is made by adapting the classic spinach risotto recipe from Italian Recipe Book by Svitlana.

4 servings

Ingredients:

Harðfisk Furikake

340 g Arborio rice

2 shallots or 1 small onion , finely chopped

120 g fresh spinach, thinly cut or 200 g frozen

50 grams butter, keep cold

30 g grated Parmesan cheese + more for serving

100 ml dry white wine

1.2 litres of bonito-kombu dashi stock (add sea salt, keep the broth hot; thinly slice the spent kombu the stock)

4 tablespoons extra virgin olive oil

Instructions:

1. Sautée shallots or onion in extra virgin olive oil on medium low heat for a few minutes .

2. Add sliced spinach and kombu. If using frozen spinach, let it thaw before adding to shallot/onion in the pan. Cook until spinach has reduced in size.

3. Add rice into the pan and sautée on medium heat until warm.

4. Add dry white wine and stir to completely evaporate wine.

5. Lower the heat to medium-low. Add one ladle of dashi, allow almost all liquid in the pan is absorbed before adding the next.

6. Cook rice to al dente, turn off the heat. Stir in butter until melted.

7. Toss in parmesan cheese and let it rest for a few minutes before serving.

To serve:

Top with Harðfisk Furikake and/or Sea Garden Blend and more freshly grated parmesan.