Sea Plantain Risotto is a traditional British recipe for a classic wild food dish of arborio rice flavoured with dried alexanders leaf cooked in stock and blended with sea plantain leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Sea Plantain Risotto.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
600g of arborio risotto rice
150g Sea Plantain leaves (washed and chopped)
2 tbsp dried Alexanders leaf, crumbled
750ml stock (keep hot on the hob)
2 glugs of white wine
100g Butter
freshly-cracked black pepper, to taste
Method:
Set a medium-sized saucepan over medium heat. Add the butter and when melted add in the arborio rice, stirring them to coat the grains in the butter.
Pour in a couple of generous gluts of white wine, allowing the wine to evaporate away whilst stirring constantly.
Add the crumbled, dried, alexanders leaf, stirring to combine.
Now add a ladleful of the hot stock and cook, stirring constantly, until the liquid has been absorbed. Now add a second ladleful of stock and cook, stirring until the liquid has been absorbed.
Keep ladling in stock and repeating this process until the rice is done (about 20 minutes). It should be al dente.
About five minutes before the rice is ready, add your chopped Sea Plantain.
