Place uni, cream and 1 tablespoon butter into a food processor and blend until smooth. Strain and reserve liquid until ready to use.
Place a medium skillet over medium-high heat and sauté shallots for 2 minutes. Add garlic and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.
Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add 2/3 cup warm stock, stirring frequently.
Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.
Stir in uni puree, followed by the remaining 1 1/2 tablespoons of butter (for a glossy finish), until fully incorporated. Stir in grated cheese and adjust seasonings.
Divide risotto into portions and top each with more grated cheese, a quail yolk (if using) and shredded nori (if using). Serve.