180g Riso Acquerello
150g of Branzino
1 Tablespoon of Dried Scallops
3 Teaspoons of Organic Blue Spirulina Powder
1 Spring Onion
Extra-virgin Olive Oil
In this recipe we used Blue Spirulina powder to enhance the flavor of the Risotto as well as for nutritional purposes. Blue Spirulina is indeed a great super food - it is rich in protein, vitamins, minerals, carotenoids and antioxidants. Blue Spirulina does not have a fishy taste unlike green spirulina but has a delicate algae flavor. We combined this ingredient with a delicate white fish - branzino and some dried scallops to add an Asian flavor to the dish.
Soak the dried scallops into freshly boiled water for 25-30mins. Pour the water and the dried scallops into a small saucepan and pre-heat it.
Slice a spring onion and simmer it with extra-virgin olive oil in a pot. Once the oil is warm and the spring onion starts to sizzle, add the rice and toast it for a couple of minutes. Start pouring small amounts of the water with the dried scallops in the pot with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time. Season with sea salt and black pepper. Add the branzino and continue stirring for a couple of minutes, adding water to prevent the rice from sticking to the pot.
Make sure you add the right amount of water to make the risotto creamy (and not brothy or overcooked). Add 3 teaspoons of blue spirulina powder in glass with 100g of water and whisk until the powder is fully mixed and smooth. Add the blue water to the risotto and mix all together.
Once the risotto is finally cooked, add sea salt and freshly grounded to taste and drizzle some extra-virgin olive oil.
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