Sea Urchin Risotto
Sea Urchin Risotto is a luxurious and flavorful dish that showcases the unique taste of sea urchin, a delicacy from the Commander Islands cuisine.
Ingredients
- 1 cup Arborio rice
- 4 cups seafood or vegetable broth
- 1/2 cup dry white wine
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
- 4 fresh sea urchin tongues
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
- In a saucepan, heat the seafood or vegetable broth over low heat.
- In a separate large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallot and garlic, and sauté until translucent.
- Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Cook for 1-2 minutes until the rice becomes translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20 minutes.
- Gently fold in the sea urchin tongues and Parmesan cheese (if using) until well combined. Season with salt and pepper to taste.
- Remove the risotto from the heat and stir in the remaining tablespoon of butter for added creaminess.
- Divide the sea urchin risotto among serving plates and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 18g
Supplies
Saucepan Large pan Stirring spoon
Tools
Chef's knife Cutting board
Serving suggestions
Serve the Sea Urchin Risotto with a crisp white wine and a side of fresh salad for a complete dining experience.
Tips & tricks
For the best flavor, use fresh sea urchin tongues and high-quality Arborio rice.
Cost
$40