Sea urchin risotto
Procedure
Ingredients · Servings 2
- 200 g Rice
- 1 lt fish broth
- 55 g Sea urchin pulp
- 0.5 glass of white wine (13% vol)
- Parsley
Method · 1 h
- Prepare 1 liter of fish broth by bringing it to a boil. Once ready, pour a drizzle of olive oil into a nonstick pan and toast the rice...
- Prepare 1 liter of fish broth by bringing it to a boil. Once ready, pour a drizzle of olive oil into a nonstick pan and toast the rice...
- Prepare 1 liter of fish broth by bringing it to a boil. Once ready, pour a drizzle of olive oil into a nonstick pan and toast the rice...
- Prepare 1 liter of fish broth by bringing it to a boil. Once ready, pour a drizzle of olive oil into a nonstick pan and toast the rice...
Deglaze with half a glass of white wine and let it evaporate. Start cooking the risotto by adding a ladle of broth at a time and stirring often. Let the risotto cook for the time indicated on the package.
Meanwhile, chop the parsley. Once the risotto is ready, remove it from the heat and add the sea urchin pulp, setting aside a teaspoon.
Mix, plate and garnish the surface with tufts of reserved sea urchin pulp and chopped parsley.
