top of page
  • notesfrommusicians

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.

58 views0 comments

Recent Posts

See All

I adored these as a child, and now my own family gets very excited polishes them off in no time! They can make an easy dinner when feeding a crowd, as a lot of the prep can be done beforehand. They’re

As an Italian American, we all know that the best food is Nonna’s food. And there is no better chocolate cake than this. It is crazy good, simple to make, rich and delicious. An optional drizzle of ca

bottom of page