Risotto with Sea Urchin, Dill, and Smoked Caviar Recipe
Daily Value: 199%
|Folic Acid (B9)||478µg||119%|
|Fatty acids, total monounsaturated||156g||0%|
|Fatty acids, total polyunsaturated||28g||0%|
Exclusive from The Daily Meal
- 2 cloves garlic, grated
- 1 small white onion, diced finely
- 3 1/4 cups olive oil
- 1 pound arborio rice
- 8 1/2 cups dry white wine
- 4 1/4 gallons chicken stock
- 4 1/4 cups sea urchin purée
- 4 tablespoons unsalted butter, diced
- Salt, to taste
- 1 1/2 ounces Parmesan, grated
- 12 pieces uni
- 3/4 ounce smoked caviar
- Dill fronds, for garnish
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.
Recipe DetailsServings: 4
Notes and Substitutions:
Note: For your convenience, we have converted the metric measurements in this recipe to U.S. measurements.