Recipe Risotto spirulina Paolo Griffa


Ingredients for 6 people


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


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.