The Vegan Squid Ink Risotto with Wisteria looks like squid ink risotto, but in reality, it’s not.
The vegan mix of fake squid ink consists of:
– almonds
– activated charcoal
– nori seaweed
blended and then added to the rice for a creamy texture.
I finally decorated with wisteria, edible flower, for the menu for #buildthemenu “Flower Menu” on the occasion of Euroflora 2025 and beyond.
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 160 g Carnaroli rice
- 3.5 oz blanched almonds
- 1/4 cup soy sauce
- 0.07 oz nori seaweed
- 0.07 oz activated charcoal
- 6.3 cups vegetable broth
- to taste wisteria
Steps
Blend the almonds, with the soy sauce, the nori seaweed after soaking it, and the activated charcoal.
Cook the rice without sautéing for about 20 minutes after toasting it for a few minutes, and continue cooking with the hot broth.
Stir in the vegan ‘squid ink’ mix and half a ladle of broth off the heat.
Let it rest a few minutes and serve, decorating with the washed wisteria flowers (very gently and not under running water).
Wisteria edible flower
Of the wisteria only the small purple petals are edible. They can be tasted as they are, added as a touch of color to salads, omelets, desserts, but we can also batter and fry them.
