Richard Wiegold’s Welsh Risotto
What makes this recipe special, besides being Welsh, is the Laverbread! A traditional Welsh delicacy, it’s a seaweed (like Nori, but prepared differently), normally missed with oatmeal and served with toast and bacon. I like to use it in a fusion with my favourite cuisine - Italian.
Julienne two medium-sized leeks, and fry them in a large frying pan them in some olive oil - first on a high heat, and then a lower, to allow for the flavours to develop...but take care, they can stick! Add five (or more) large crushed cloves of garlic, and 250g of risotto rice. Stir it a little to make sure all the rice is coated with oil. Then add two smoked mackerel fillets, finely snipped, a small tin of anchovies, also snipped, a small tin of the Welsh seaweed Laverbread, the zest and juice of two organic or unwaxed lemons, 60g of grated Parmesan, 30g of butter and a pinch of chili powder. Stir a little more then add about 900ml of good stock, bring to the boil and cook for about 12mins, adding more stock if necessary. Then leave to absorb the remaining stock (this may take a couple of hours) and serve with some Parmesan shavings and a herby salad.