How to make
When we talk about risotto, we imagine the creaminess and delicate fluffy texture that caresses the palate. Apart from butter, cheese and sometimes the addition of cream, risotto is creamy, because of the variety of rice used for it and its high starch content.
Starch is released during stirring (another feature of risotto) and rice does not break its integrity and the grains remain separated from each other, never sticky or too soft and overcooked.
In this interesting risotto with the atypical product for it - seaweed, we will not use cheese, cream or butter for creaminess, but we will achieve it only relying on the natural qualities of the Arborio or Carnaroli rice (I mention them because they are among the most famous, but there are other suitable varieties for risotto, which may be more economical).
The seaweed I used are Wakame, but you can choose others that you like. They add a really unique and very fresh taste to the risotto.
Put them in water to hydrate them, until it's their turn to be used.
Chop the onion and fry it until it softens in olive oil over medium heat for 4 minutes.
Add the rice, salt and fry for 3 minutes.
Pour the wine and add the diced mushrooms with it. Cook without lid for two minutes, so that the alcohol evaporates.
Strain the seaweed and also add them to the dish and you will notice that in such a short time they have swelled very quickly and look fresh. The ones I buy are in strips, but if yours are bigger, cut them.
Pour two or three scoops of hot broth and stir until it is absorbed by the rice. Pour two more portions of the broth, until it is absorbed and do not forget to stir the dish, as we have already explained the desired release of starch in this process.
Cooking rice takes approximately 15 minutes, but it also depends on your taste. In case you run out of broth and the rice still looks hard, add a little water.
Serve the finished risotto straight away, as it is not good for it to stand too long, because it will lose its charm and appearance.
Sprinkle it with freshly ground black pepper before serving.
Enjoy your meal!
The Lean Risotto with Wakame and Oyster Mushrooms is ready.
