Nori-Wrapped Risotto with Parmesan

Ingredients

• 1/2 cup cup Arborio rice
• 3 cups cup Chicken or vegetable broth
• 4 Nori sheets
• 1/2 cup cup Parmesan cheese, shaved
• 1/4 cup cup Dry white wine(optional)
• 2 tbsp tbsp Butter
• 1 tbsp tbsp Olive oil
• 1 Shallot, finely diced
• 2 cloves Garlic, minced
• 1/2 tsp tsp Salt
• 1/4 tsp tsp Black pepper

Instructions

1. 1

   Prep: Finely dice the shallot, mince the garlic, and shave the Parmesan. Warm the broth in a saucepan over low heat and keep it at a gentle simmer (about 5 minutes of prep).

2. 2

   Heat olive oil and 1 tbsp butter in a wide skillet over medium heat. Saute the shallot for 2-3 minutes until translucent, then add the garlic and cook for 30 seconds.

3. 3

   Stir in the Arborio rice and toast for 2 minutes until edges look translucent. Add the white wine if using and stir until absorbed.

4. 4

   Add warm broth one ladle at a time, stirring frequently and letting each ladle absorb before adding the next. Continue for 25-30 minutes until the rice is creamy and al dente (you may not need all the broth).

5. 5

   Off the heat, stir in the remaining 1 tbsp butter and half the Parmesan. Season with salt and pepper. Cover and rest for 2 minutes.

6. 6

   Meanwhile, toast the nori sheets briefly over a flame or in a dry skillet for 15-20 seconds per side until crisp and fragrant.

7. 7

   To serve, spoon the risotto onto each toasted nori sheet, fold or roll, and top with shaved Parmesan. Serve immediately while the nori is crisp.