I think RAL 9010 has become the most popular ingredient in the house 😉.
A seaweed, fennel and vongole risotto is an ideal dish in combination with the elegant white paint at the end of the day.
For 2p, clean 1 kilo of vongole. Heat a pan. Melt 1 teaspoon of butter. Add the vongole, 100 ml of white wine and close the pan. Shake the pan now and again. Once the vongole are opening, remove the vongole and liquid and cool down.
Chop and fry 1 large fennel and 4 garlic cloves in a mixture of olive oil and butter ( use the same pan). Add 120 grams of risotto and stir. Once the rice becomes lazy add first the liquid of the drained vongole. Stir and add warm vegetal stock spoon by spoon. The risotto will be perfect after approximately 20 mins.
Bake 100 grams of old breadcrumb mixed with 2 table spoons of seaweed ( in the oven on baking paper until crispy)
Remove the vongole from their shell. Keep a few for decoration.
Add the vongole to the risotto. Add the juice of 1/2 of a lemon. Finish the dish with lemonzeste, fresh parsley and the mixture of seaweed/ breadcrumb.
Thanks, Yvette van Boven and delicious.nl for the inspiration.