Salicornia Risotto

Salicornia Risotto

Salicornia Risotto

Chef Inaki Aizpitarte shows us how to cook salicornia like an Italian risotto with a easy and healthy recipe, ready in half an hour

30 March, 2012
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serves for

2

total time

0 HR 35 MIN

ingredients

Salicornia
400 g
Scallion
1
White wine
125 ml
Parsley
1 bunch
Clam juice
To taste
Butter
20 g

Preparation

  • Cut the salicornia into rice-length pieces, then pan fry it with the scallion and white wine.
  • At the end, mix in a puree of parsley and clam juice.
  • It should be cooked like a risotto but requires less time, and should be concluded with the stirring in of butter.

This recipe is from the first number of the magazine Cook_inc., by Vandenberg Edizioni