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A recipe for an Uni Risotto topped with a quail egg yolk.

Uni Risotto

Teri & Jenny
No ratings yet
Prep Time 25 mins
Cook Time 35 mins
Servings 4


  • 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
  • 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


  • 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.
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