Servings
Font
Back
Uni Risotto
0 from 0 votes

Uni Risotto

Bring something special to the table with this well-loved recipe.

Prep Time
25 mins
Cook Time
35 mins
Servings: 4
Course: Dinner

Ingredients

  • 4 ounces uni sea urchin roe, cleaned
  • 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 white wine dry
  • 4 to 6 cups vegetable stock or a mild fish stock, warmed
  • 2 ounces Parmesan Cheese finely grated
  • 1 ounce pecorino cheese finely grated
  • salt to taste
  • black pepper to taste
optional garnishes
  • quail eggs separated, whites reserved for another use
  • nori toasted and shredded

Instructions

    Cup of Yum
  1. Place uni, cream and 1 tablespoon butter into a food processor and blend until smooth. Strain and reserve liquid until ready to use.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide risotto into portions and top each with more grated cheese, a quail yolk (if using) and shredded nori (if using). Serve.