Chaetomorpha Algae and Mushroom Risotto
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For centuries, coastal communities around the world have relied on seaweed as a source of sustenance and flavor. From the laver used to make Welsh laverbread to the kombu that forms the base of countless Japanese soups and stews, seaweed offers a unique combination of briny umami and subtle sweetness that can elevate even the simplest dishes. In recent years, chefs have begun to explore the culinary potential of seaweed beyond traditional preparations. One such chef is Kenji López-Alt, who has developed a number of innovative recipes using seaweed, including this one for Chaetomorpha Algae and Mushroom Risotto. Chaetomorpha is a type of green seaweed that is commonly found in the Mediterranean Sea. It has a delicate flavor and texture, making it a good choice for use in risotto. In this recipe, the chaetomorpha is first soaked in vegetable broth, then cooked with mushrooms, sun-dried tomatoes, and fresh basil. The result is a creamy and flavorful risotto with a hint of the sea.
Chaetomorpha Algae and Mushroom Risotto Chaetomorpha Algae and Mushroom Risotto Chaetomorpha Algae and Mushroom Risotto Chaetomorpha Algae and Mushroom Risotto
Prep time: 30 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup dried chaetomorpha algae
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/2 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
Instructions
  1. Rinse the chaetomorpha algae and soak it in the vegetable broth for 30 minutes.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the onion and cook until softened, about 5 minutes.
  4. Add the mushrooms and cook until browned, about 5 minutes.
  5. Add the sun-dried tomatoes and cook for 1 minute.
  6. Drain the chaetomorpha algae and add it to the skillet.
  7. Cook for 5 minutes, stirring constantly.
  8. Season with salt and pepper to taste.
Why It Works
  • Soaking the chaetomorpha in vegetable broth helps to rehydrate it and bring out its flavor.
  • Cooking the chaetomorpha with mushrooms, sun-dried tomatoes, and fresh basil adds depth of flavor and complexity to the dish.
  • Using a combination of vegetable broth and olive oil to cook the risotto creates a creamy and flavorful base.