Seaweed risotto recipe

I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…

Channel	Publish Date	Thumbnail & View Count	Actions
Chef Billy Parisi	2019-10-16 14:58:22	342,247 Views	View on YouTube View Channel

The best creamy risotto recipe

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Last August while in Santiago Chile I enjoyed an exceptional risotto made with fresh seaweed or as my Chilean friends call it – cochayuyo. My Spanish is poor and after much gesturing and a bit of show-and-tell Chef Raimundo Tagle told me that it has long been used in peasant cooking and that unfortunately not many chefs were using it in the more upscale restaurants in Santiago. The delicate flavor and savory texture of the cochayuyo paired perfectly with the creamy risotto before me and I wondered why we don't see more fresh seaweed preparations here in the United States – especially in our coastal communities. Chef Rai slices the fresh seaweed tentacles into rings about half the width of my thumb fries them a bit and then combines them with a rice risotto with asparagus walnuts and freshly grated cheese. I realize that for a large portion of my site visitors finding fresh seaweed will be a challenge. So I decided to make a variation on the general theme. I use dried nori seaweed (which almost anyone can find) pearl barley lots of chopped spinach and a mix of cheeses.