Risotto with Wakame seaweed
Risotto con alga Wakame
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Wakame seaweed
rice
garlic
onion
ripe tomatoes
zucchini
miso
gomasio
salt
extra virgin olive oil
Soak the wakame in warm water for at least 10 minutes. In a large pan you make a sauce with garlic and onion, then add the rehydrated seaweed, tomatoes and zucchini cut into small pieces.
Add salt and let it cook for a while, adding water if needed and a small amount of miso.
Then deglaze with red wine.
In the meantime you will have cooked rice, and drained al dente.
Add it to the sauce and finish cooking the rice mix with the sauce.
Season with cumin, black and a little olive oil.
(Thanks to www.sceltaresponsabile.it)
