Risotto with Sea Urchin, Dill, and Smoked Caviar Recipe

Jul 09, 2012 @ 2:28 PM
Posted by Christopher Agnew, Special Contributor

Nutrition

Cal/Serving: 3,987
Daily Value: 199%
Servings: 4

Gluten-Free, Wheat-Free

Fat	240g	370%
Saturated	47g	233%
Trans	0g	0%
Carbs	249g	83%
Fiber	4g	14%
Sugars	70g	0%
Protein	116g	232%
Cholesterol	191mg	64%
Sodium	9550mg	398%
Calcium	324mg	32%
Magnesium	260mg	65%
Potassium	4768mg	136%
Iron	16mg	91%
Zinc	8mg	53%
Vitamin A	609IU	12%
Vitamin C	10mg	17%
Thiamin (B1)	2mg	127%
Riboflavin (B2)	3mg	202%
Niacin (B3)	70mg	348%
Vitamin B6	3mg	147%
Folic Acid (B9)	478µg	119%
Vitamin B12	1µg	20%
Vitamin D	0µg	0%
Vitamin E	27mg	134%
Vitamin K	117µg	146%
Fatty acids, total monounsaturated	156g	0%
Fatty acids, total polyunsaturated	28g	0%

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Risotto with Sea Urchin, Dill, and Smoked Caviar

flickr/Sifu Renka

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.

INGREDIENTS

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

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.