In a medium saucepan, heat 1 cup of the stock over medium heat. Add the rice and egg and stir together with the stock until fully incorporated but the egg is not scrambled. Add the butter and stir as it slowly melts to emulsify. Turn up the heat to high and slowly add the remaining stock, one cup at a time, while constantly stirring (risotto style) until most, if not all, of the stock is used. The result should be a porridge-like consistency with a slightly thickened texture from the egg and butter. Season with the seaweed, lemon zest, and salt and pepper. Garnish with one or more of the luxurious toppers if you like and serve. Preparation:
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