Luxurious Sea Urchin Risotto Recipe with Shiso

I still remember the first time I tasted sea urchin risotto with shiso leaves – it was at this tiny coastal trattoria in Sicily that somehow perfected Italian-Japanese fusion before it was trendy. The waiter placed this creamy, golden risotto in front of me, and the aroma just hit me – that briny sweetness from fresh uni mixed with the peppery freshness of shiso. One bite and I was hooked! The sea urchin melts into the rice, creating this luxurious texture that’s unlike any other risotto I’ve had. And those bright green shiso leaves? They cut through the richness perfectly.

When I got home, I immediately started testing versions in my own kitchen. After many attempts (and a few disasters – sea urchin can be tricky!), I finally nailed down this recipe that captures everything I loved about that first taste. The key is using the freshest sea urchin roe you can find and adding it at just the right moment. Trust me, once you try this combination of flavors and textures, you’ll understand why I became obsessed with recreating it!

Ingredients for Sea Urchin Risotto with Shiso Leaves

Gathering the right ingredients is half the battle with this dish – and trust me, you don’t want to cut corners here! The magic happens when every element is fresh and prepped just right. Here’s what you’ll need:

• 1 cup Arborio rice (uncooked – this short-grain variety is non-negotiable for that perfect creamy texture)
• 4 cups fish or vegetable stock (keep it warm in a saucepan – cold stock stops the cooking process)
• 100g fresh sea urchin roe (please, please don’t use canned – the flavor difference is night and day)
• 1 small onion, finely chopped (I like mine almost minced – it melts into the risotto better)
• 2 cloves garlic, minced (fresh only – none of that jarred stuff)
• 1/2 cup dry white wine (something you’d actually drink – the flavor concentrates as it cooks)
• 2 tbsp unsalted butter (divided – we’ll use some for cooking and some for finishing)
• 2 tbsp olive oil (good quality extra virgin for that fruity note)
• 1/4 cup grated Parmesan cheese (freshly grated – the powdery stuff just doesn’t melt the same)
• 6-8 fresh shiso leaves, thinly sliced (wait to cut these until right before serving – they bruise easily)
• Salt and pepper to taste (go easy on the salt at first – the sea urchin brings its own salinity)

See? Nothing too crazy, but each ingredient plays a crucial role. I always tell my friends – if you splurge on one thing, make it the sea urchin. That briny sweetness is what makes this dish sing!

How to Make Sea Urchin Risotto with Shiso Leaves

Okay, here’s where the magic happens! Making this risotto is like conducting a little orchestra – everything needs to come together at just the right time. Don’t worry if you’re new to risotto; I’ll walk you through each step. Just promise me you’ll stir constantly – that’s the secret to that dreamy, creamy texture we’re after!

Preparing the Aromatics

First, grab your favorite heavy-bottomed pan (I use my trusty Dutch oven) and heat that olive oil over medium. Toss in your finely chopped onion and minced garlic – you’ll know it’s ready when the kitchen smells amazing and the onions turn translucent with just a bit of shine. Key tip: Don’t let them brown! We’re going for sweet and soft, not crispy and bitter. This should take about 3-4 minutes of gentle stirring.

Cooking the Rice

Now, add the Arborio rice all at once and start toasting it. You’ll see the grains turn from chalky white to slightly translucent at the edges – that’s exactly what we want! This toasting step (about 2 minutes) gives the rice a nutty depth. Next comes my favorite part – splash in that white wine! It’ll sizzle and steam, and the smell? Incredible. Stir until the liquid is completely absorbed, scraping up any tasty bits from the pan bottom.

Finishing the Sea Urchin Risotto

Here’s where patience pays off. Keep your warm stock nearby and add it one ladle at a time, stirring constantly until each addition is absorbed before adding more. This gradual process coaxes out the rice’s natural starches. After about 18 minutes, when the rice is al dente (with just a slight bite), remove from heat. Now, gently fold in the butter, Parmesan, and that precious sea urchin roe – I like to break the uni into chunks so you get little bursts of flavor. Finally, sprinkle those vibrant shiso leaves over top. Their peppery freshness cuts through the richness perfectly!

See? Not so scary, right? Just remember: warm stock, constant stirring, and saving the sea urchin for last. Do that, and you’ll have the creamiest, most luxurious risotto that’ll impress anyone lucky enough to get a bite!

Why You’ll Love This Sea Urchin Risotto

Oh, where do I even begin? This risotto has become my go-to when I want to feel fancy without spending hours in the kitchen. Here’s why it’ll steal your heart too:

• That luxurious texture – The sea urchin melts into the rice, creating this velvety, almost pudding-like creaminess that’s pure comfort in every bite.
• Umami bomb flavor – Between the briny uni and savory Parmesan, each spoonful delivers that deep, satisfying taste that makes you close your eyes and go “Mmm.”
• Surprisingly quick gourmet meal – In just 35 minutes, you’ve got a restaurant-worthy dish that’ll make everyone think you slaved all day.
• Showstopper presentation – Those vibrant green shiso leaves against the golden risotto? Instant elegance that looks as good as it tastes.

Seriously, this dish checks all the boxes – it’s the kind of recipe you’ll find yourself craving on random Tuesday nights!

Tips for Perfect Sea Urchin Risotto

After making this risotto more times than I can count (and yes, learning from plenty of mistakes!), here are my golden rules for getting it just right every time:

Freshness is everything – That sea urchin roe should smell like the ocean breeze, not fishy at all. Ask your fishmonger to let you smell it first – good uni has a sweet, briny aroma. If it’s at all ammonia-like, walk away!

Stir like your life depends on it – I know, your arm gets tired. But that constant motion is what coaxes out the rice’s starches for that signature creamy texture. Put on some music and make it a dance!

Taste before seasoning – Sea urchin naturally brings saltiness, so go easy with additional salt at first. I always add just a pinch, stir, taste, then adjust.

Shiso last minute only – Those delicate leaves lose their vibrant color and peppery punch if they sit too long. I slice them right at the table sometimes for maximum freshness!

Sea Urchin Risotto Variations

One of my favorite things about this recipe is how easily you can play with the flavors! While the original version is absolute perfection (if I do say so myself), here are some fun twists I’ve tried when I’m feeling adventurous:

Brighten it up with a hit of lemon zest right at the end – that citrusy zing cuts through the richness beautifully. Sometimes I’ll even add a squeeze of yuzu juice if I can find it. Swap the stock for dashi if you want to lean into the Japanese flavors more – the kombu and bonito add incredible depth.

For toppings, I love adding little pops of texture and color. A spoonful of tobiko (those tiny flying fish roe) gives each bite a fun crunch. Microgreens or even edible flowers make it look like it came from a fancy restaurant. Once, I got wild and sprinkled on some tempura crumbs – not traditional, but oh so good for that crispy contrast!

The beauty is, once you’ve mastered the basic technique, you can make this risotto your own. Just promise me you’ll try the original version first!

Serving Suggestions

Oh, let me tell you how I love to serve this risotto – it’s all about keeping things balanced! A crisp Pinot Grigio or Albariño works magic with the sea urchin’s richness – that acidity cuts right through. For something non-alcoholic, try chilled jasmine tea – its floral notes complement the shiso beautifully. Side dish? A simple wakame salad with sesame dressing adds the perfect refreshing crunch. Sometimes I’ll just do a pile of blanched snap peas for color and texture. Honestly, this risotto shines so bright, you don’t need much else!

Storing and Reheating

Okay, confession time – this risotto is so delicious, leftovers are rare in my house! But if you do have some, here’s how to keep it tasting fresh: Store it in an airtight container in the fridge for up to 1 day – any longer and the sea urchin starts losing its magic. When reheating, go low and slow! I add a splash of warm stock and stir gently over medium-low heat until it’s creamy again. Microwaving? No way – it’ll turn the rice to mush and overcook that precious uni. Trust me, a little patience brings this risotto back to life beautifully!

Sea Urchin Risotto FAQs

I get so many questions about this risotto – which means I’ve made all the mistakes so you don’t have to! Here are the answers to what everyone asks me:

Can I use frozen sea urchin? Oh honey, I wouldn’t. That delicate briny sweetness disappears in the freezer. Fresh uni has this custardy texture and ocean-fresh flavor that frozen just can’t match. If fresh isn’t available, I’d rather make a different risotto (mushroom works great!) than compromise on quality.

What if I can’t find shiso leaves? Don’t panic! Perilla leaves are almost identical (they’re cousins, really). No perilla? Fresh basil adds a different but still delicious herbal note. Just skip the Italian basil – its minty sharpness overwhelms the sea urchin. Thai basil’s anise notes work better!

How do I know when the rice is done? The magic words: “al dente”! Taste a grain – it should have a slight bite in the center, like perfectly cooked pasta. If it’s crunchy, keep adding stock. Mushy? Oops, you’ve gone too far (still tasty though!).

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! The exact nutrition can vary depending on your specific ingredients (like how salty your sea urchin is or which brand of Parmesan you use). Here’s the breakdown per generous serving:

• Calories: About 450 (it’s rich, but oh so worth it!)
• Protein: 15g (thanks to that amazing sea urchin and Parmesan combo)
• Carbs: 50g (mostly from the Arborio rice – the good kind of carbs!)
• Fat: 18g (but hey, it’s the good fats from olive oil and sea urchin)

Now, I’m no nutritionist – I’m just a cook who loves good food! If you’re watching specific dietary needs, definitely adjust ingredients to suit you. The sea urchin brings natural iodine and omega-3s, while the shiso leaves add a boost of antioxidants. So while it’s indulgent, it’s got some hidden health perks too!

Print