Uni Risotto
Servings: 4
Ingredients
- 4 ounces uni, cleaned sea urchin roe
- 2 ½ tablespoons heavy cream
- 2 ½ tablespoons unsalted butter, softened and divided
- 2 ½ tablespoon extra virgin olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ⅔ cup dry white wine
- 4 to 6 cups vegetable stock, warmed or a mild fish stock
- 2 ounces Parmesan cheese, finely grated
- 1 ounce Pecorino cheese, finely grated
- salt and pepper to taste
optional garnishes
- quail eggs, separated and whites reserved for another use
- toasted and shredded nori
Instructions
- 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.