Creamy Uni (Sea Urchin) Risotto
Serves: 2
 
Ingredients
  • 100g Carnaroli or Arborio Rice
  • 1 tablespoon Oil
  • 1 tablespoon Chopped Garlic
  • 3 tablespoon White Wine
  • 10g Butter
Chicken Broth
  • 600 ml Water (or 300 ml store-bought chicken broth, diluted with 300 ml water *proportion of broth to water depends on the saltiness of the broth which varies from brand; change the proportion accordingly if the broth is very salty; better to be more diluted and add salt later)
  • 1 teaspoon Concentrated Chicken Stock (omit if using store-bought chicken broth)
Uni Cream
  • 100ml Cream
  • 30g Uni
Toppings
  • 2 tablespoons Uni
  • 2 tablespoons Tobiko
  • 2 tablespoons Shredded Japanese Seaweed (Nori)
Instructions
Uni Cream
  1. Add the cream and uni for the uni cream in a blender
  2. Blend until smooth and set aside
The Risotto
  1. Heat the oil in a deep frying pan over medium heat
  2. Add in garlic and stir fry for a few seconds.
  3. Add in the rice and stir fry for about 1 minute. Ensure that every grain of rice are evenly coated with the oil.
  4. Add in the wine and stir frequently for about another 3 to 4 mins, or until the rice absorbs the wine,
  5. When the wine are almost absorb, add part of the chicken broth (divide the broth into 5 parts) and continue to stir until the rice almost absorb the remaining broth. Keep repeating this step until the rice is al dente
  6. Add in the Uni cream and stir. Let the cream boil and reduce slightly before turning off the fire.
  7. Add in butter and stir until butter fully melted.
  8. Taste and season with salt if necessary
Finishing the Risotto
  1. Divide the risotto into 2 plates and carefully add 1 tablespoon of Uni onto each plate of Risotto
  2. Top with 1 tablespoon of Tobiko and Shredded Seaweed on each plate.
  3. Serve hot.
Recipe by eckitchensg at http://eckitchensg.com/2015/11/creamy-uni-sea-urchin-risotto/