Thursday, 7 February 2013

Risotto ai Ricci di Mare (Sea Urchin Risotto)

Readers of my blog know my fondness for these prickly treasure chests of ocean gold. Previously, I shared some recipes for my favourite sea urchin shooters, Japanese style. 

Today I would like share an Italian way of eating these little ocean delicacies. 

In Italy, sea urchins are known as Ricci di Mare. They are mostly eaten during summer and simply straight from the shell, however they also commonly appear as an ingredient in pasta dishes.

One of my favourite way of eating cooked ricci di mare, is with risotto. Here is my Risotto ai Ricci di Mare recipe.

-  200g arborio rice
-  800ml preheated chicken stock
-  1/2 brown onion, diced
-  2 cloves garlic, chopped finely
-  1/2 cup dry white wine
-  8-12 sea urchin tongues
-  3 tbs butter
-  2 tbs freshly grated parmigiano reggiano, more to serve

1.  Melt 2 tablespoons of butter in a large non-stick saucepan, add brown onions and saute until the onion is soft and tender. Add garlic and saute 1 minute further.

2.  Add arborio rice and stir. Once the rice is coated in the mixture, add the wine and stir gently until it has been absorbed.

3.  Add half a cup of the preheated stock and cook over moderate heat until the stock is absorbed, stir occasionally. Repeat this process until the risotto reaches your desired softness (however it should be a little firmer than you desire as it will continue to cook for a while longer). It should take around 20-25 minutes to cook the risotto.

4.  Once the rice is cooked, turn of the heat and stir in the parmigiano reggiano. Cover the saucepan and let it rest for 5 minutes.

5.  Mash the sea urchin tongues together with the back of a spoon until it turns saucy. Stir the sea urchin sauce into the risotto, and serve on warmed plates. Top the risotto with two tongues of sea urchin tongues, and sprinkle with additional freshly grated parmigiano reggiano.

Bon app├ętit!


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