Luxurious Sea Urchin Risotto Recipe with Shiso
A creamy and flavorful risotto infused with sea urchin and topped with fresh shiso leaves for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Japanese Fusion
- Diet: Low Lactose
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups fish or vegetable stock
- 100g fresh sea urchin roe
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 6–8 fresh shiso leaves, thinly sliced
- Salt and pepper to taste
Instructions
- Heat the stock in a saucepan and keep it warm.
- In a separate pan, sauté onion and garlic in olive oil until soft.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm stock one ladle at a time, stirring until absorbed before adding more.
- When rice is al dente, stir in butter, Parmesan, and sea urchin roe.
- Season with salt and pepper.
- Garnish with shiso leaves before serving.
Notes
- Use fresh sea urchin for the best flavor.
- Stir constantly to achieve a creamy texture.
- Adjust seasoning carefully as sea urchin is naturally salty.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg
Find it online: https://dawiy.com/sea-urchin-risotto-with-shiso-leaves-recipe/