📝 About This Recipe
This exquisite dish marries the creamy, oceanic sweetness of Hokkaido sea urchin with the intense, salty depth of cured Sardinian bottarga. Inspired by the coastal elegance of the Italian Mediterranean, this risotto utilizes a slow-emulsified sea urchin butter to achieve a texture that is both ethereal and profoundly rich. It is a masterclass in balance, where the mineral snap of dry white wine cuts through the luxurious fat of the 'foie gras of the sea'.
🥗 Ingredients
The Risotto Base
- 320 grams Acquerello or Carnaroli Rice (high-quality aged rice is preferred)
- 2 pieces Shallots (minced very finely)
- 120 ml Dry White Wine (such as Vermentino or Pinot Grigio)
- 50 grams Unsalted Butter (cold and cubed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
The Ocean Component
- 1.2 liters Fish or Shellfish Stock (kept at a steady simmer)
- 120 grams Fresh Sea Urchin (Uni) Tongues (sushi-grade, divided)
- 40 grams Bottarga di Muggine (Grey Mullet) (whole piece for shaving)
Aromatics and Finish
- 1 piece Lemon (zested finely)
- 1 tablespoon Chives (minced paper-thin)
- 4 sprigs Chervil (for delicate garnish)
- 1 pinch Maldon Sea Salt (to taste)
👨🍳 Instructions
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1
Prepare the Uni Butter: Take 60g of the sea urchin tongues and pass them through a fine-mesh sieve into a small bowl. Whisk in 20g of the softened butter until a smooth, bright orange paste forms. Keep chilled until the final mantecatura.
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2
Heat the stock in a medium saucepan until it reaches a gentle simmer. It must stay hot throughout the process to ensure the rice starch releases properly without dropping the cooking temperature.
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3
In a wide, heavy-bottomed sauté pan or a copper risotto pan, heat the olive oil over medium-low heat. Add the minced shallots and a tiny pinch of salt, sweating them until translucent but not browned (about 4-5 minutes).
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4
Increase the heat to medium and add the rice. 'Tostatura' is key: toast the grains for 2-3 minutes, stirring constantly, until the edges are translucent and the grains feel hot to the touch.
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5
Deglaze the pan with the white wine. Stir continuously until the liquid has completely evaporated and the sharp scent of alcohol has vanished.
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6
Begin adding the hot stock one ladle at a time. Stir gently but frequently; this friction is what creates the signature creamy emulsion. Wait for the rice to absorb most of the liquid before adding the next ladle.
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7
Continue this process for approximately 15-17 minutes. Taste the rice frequently as you approach the end; it should be 'al dente'—firm to the bite but without a chalky center.
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8
Once the rice is cooked, remove the pan from the heat. This is the 'riposo' phase—let it sit undisturbed for 1 minute.
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9
Perform the 'Mantecatura': Vigorously stir in the remaining cold cubed butter and the prepared Uni Butter. Add a splash of stock if needed to achieve 'all'onda' consistency (the rice should move like a slow wave when the pan is shaken).
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10
Fold in the lemon zest and half of the chives. Taste and adjust seasoning, bearing in mind that the bottarga garnish will add significant saltiness.
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11
Spoon the risotto onto warmed flat plates. Tap the bottom of the plate with your palm to spread the rice evenly.
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12
Top each portion with 2-3 whole tongues of the remaining sea urchin. Generously shave the bottarga over the top using a microplane or truffle shaver.
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13
Garnish with the remaining chives and a sprig of chervil. Serve immediately while the uni is cool and the rice is steaming.
💡 Chef's Tips
Always use room temperature uni for the garnish to avoid a temperature shock against the hot rice. Never use cheese (like Parmigiano) in this recipe; the delicate seafood flavors will be completely overwhelmed. If your stock is store-bought, ensure it is low-sodium so the reduction doesn't become overly salty. To achieve the perfect 'wave' (all'onda), the risotto should spread across the plate on its own when tapped, not sit in a stiff pile. Use a microplane for the bottarga if you want a 'snow' effect, or a vegetable peeler for thin, translucent ribbons.
🍽️ Serving Suggestions
Pair with a crisp, mineral-forward White Burgundy or a dry Etna Bianco from Sicily. Serve in shallow, wide-rimmed porcelain bowls to highlight the vibrant orange hues of the dish. A side of lightly charred asparagus with lemon oil provides a fresh, green contrast. Follow this rich course with a light citrus sorbet to cleanse the palate. For an ultra-luxury touch, add a small dollop of Oscietra caviar alongside the uni tongues.