Risotto With Sea Urchin, Dill, And Smoked Caviar

Name: Risotto With Sea Urchin, Dill, And Smoked Caviar
Ingredients: 2 cloves garlic, grated; 1 small white onion, diced finely; 3 1/4 cup olive oil; 1 pound arborio rice; 8 1/2 cup dry white wine; 4 1/4 gallons chicken stock; 4 1/4 cup sea urchin purée; 4 tablespoon unsalted butter, diced; salt, to taste; 1 1/2 ounce parmesan, grated; 12 pieces uni; 3/4 ounce smoked caviar; dill fronds, for garnish

Christopher Agnew|July 9, 2012 1:28 pm EST

4 (1 ratings)

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In the mood for something exotic? Look no further than this decadent risotto topped with sea urchin and smoked caviar. It's a flavor combination that's simply unforgettable, and your guests are sure to be impressed.See all rice recipes.

Servings

4

Ingredients

2 cloves garlic, grated
1 small white onion, diced finely
3 1/4 cup olive oil
1 pound arborio rice
8 1/2 cup dry white wine
4 1/4 gallons chicken stock
4 1/4 cup sea urchin purée
4 tablespoon unsalted butter, diced
salt, to taste
1 1/2 ounce parmesan, grated
12 pieces uni
3/4 ounce smoked caviar
dill fronds, for garnish

Directions

In a large pot, sweat the garlic and onion in 2 cups of the olive oil over low heat until translucent. Add the rice, increase the heat to medium, and cook, stirring constantly, for 2-3 minutes. Add the white wine and continue to stir over medium heat until completely reduced and absorbed by the rice. Add the chicken stock a third at a time and continue to stir over medium heat until completely absorbed by the rice.
Stir in the sea urchin purée, butter, and remaining olive oil. Season with salt, to taste. Finish by stirring in the grated Parmesan. Divide the risotto equally among 4 bowls. Add uni pieces, smoked caviar, and dill to complete the dish.