Laverbread and Cockle Risotto
Quantity: 4 - 6 Portion
Preparation: 15 minutes
Cooking: 40 minutes
cockles in a large saucepan with the white wine.
Cover the pan and place it
over a moderate-high heat.
Cook the cockles until they have opened (around 4-5
minutes); any cockles that don't open discard.
Place the opened cockles in a
bowl and strain the cooking liquid reserving it for the risotto.
cockles to cool slightly then remove two thirds of them from their shells.
the cockles aside while you prepare the risotto (if preparing them in advance
cover them and refrigerate them until ready to reheat).
Laver is edible seaweed and when picked laver is purple in
colour but turns green when cooked. In Japan laver is dried into sheets and is
known as nori. In Wales laver is boiled to make a green puree which is known as
laverbread. Mixed with oatmeal and fried in bacon fat the laverbread makes
laver cakes. Laverbread combined with sharp orange juice creates a tasty sauce
which is served with fish and Welsh lamb or mutton.
This dish is a culinary mixture of Italian and Welsh
ingredients brought together to create a tasty and satisfying dish.
- Cockles and Clams
- 1kg live clams
- 375ml white wine
- 2 tbsp olive oil
- 5 rashers streaky bacon (rindless), diced
- 1 leek (white only), finely sliced
- 1 garlic clove, crushed
- 500g risotto rice
- 1 litre fish, chicken or vegetable stock (boiling)
- 100g fresh or canned laverbread
- 2 tbsp parsley, finely chopped
- 2 tbsp basil, shredded
- 100g parmesan grated
- 3 tbsp creme fraiche or 100g butter
- Juice of 1/2 lemon
- maldon salt and freshly ground black pepper
- 50g toasted pine nuts
- 4-6 slices thin streaky bacon (rindless), cooked until crisp
- parmesan shavings
- Cockles: Scrub and wash the cockles, if any of the shells
are open and won't close after giving them a strong tap discard them.
- Place a large saucepan with the olive oil over a
moderate heat, add the bacon and cook for 1 minute until just cooked, remove
from the pan and set aside.
- Add the leek and garlic to the pan, sauté for a
couple of minutes.
- Add the rice to the pan and mix it so that it is coated by
the oil, cook for 1 minute.
- Stir in the reserved cockle cooking stock and allow
it to simmer until absorbed.
- Now stir in a couple of ladles of boiling stock,
stir with a wooden spoon until the stock is absorbed.
- Keep on adding ladles of
stock until all the stock is absorbed into the rice.
- The rice should be moist
and tender, with a little bite (not mush).
- Stir in the laverbread and allow to
cook for 1 minute.
- Add the cooked cockles, bacon, plum tomatoes, parsley and
- Cook the risotto for a few minutes so that the cockles and clams are
- Gradually mix in the parmesan then butter until melted and well
- Stir in the lemon zest and juice. Season to taste. Serve at once.
- Spoon the risotto into warm serving bowls.
over the pine nuts and parmesan shavings.
- Garnish with a crisp bacon rasher