Wakame seaweed risotto

Directions

1. Dissolve soup stock cube in boiling water to make stock.
2. Shred bacon, roughly chop onion and finely chop garlic.
3. Finely chop wakame seaweed.
4. Heat olive oil and minced garlic in a pan over low heat.
5. Once garlic is fragrant, add bacon and butter. Turn the heat to midium and saute onion.
6. Saute onion until it gets translucent. Then add rice and saute for 2 minutes.
7. Ladle warm stock until cover entire rice and simmer on low heat. As soon as you add stock, set the timer for 15 minutes.
8. When liquid is absorbed, ladle warm stock again. Repeat this process 5. 6 times during 15 minutes (adding stock every 2 minutes). Do not stir too often.
9. When 15 minutes is up, add wakame seaweed, salt and pepper. Turn the heat up to thicken.
10. Add parmesan cheese and mix. Plate and serve.

Remarks

Dash parsley and black pepper as you like.