Risotto spirulina

by Paolo Griffa

Elements for the composition of the plate

250 g rice
2 l vegetable stock
50 g extra virgin olive oil
sea urchin cream
plankton cream
cream of black garlic
spirulina
algae pods

For the alga nori tuille

80 g flour
120 g egg white
20 g seed oil
sea urchin cream
1 g sepia ink
0,4 g salt

Risotto spirulina

Procedure - recipe for 6 people

Blend the nori alga well with the flour, add the other ingredients, roll out the mixture in the mould Coral Pavoni Italy GG027, bake in the oven at 160°C for 8-9 min. Remove from the oven.

Assembling

Cook the rice soaking it with vegetable broth, 3/4 of cooking add the dissolved spirulina in a little broth and finish cooking by stirring with the oil. Arrange the risotto in the dish. Season with dripping curls of sea, plankton and black garlic. Finish with the squid black waffle.

The products used in this recipe

GG027