Raw sea urchin risotto
This risotto is made from cooked rice, so it saves time. By cooking the rice a little firmer, the texture will be al dente
How to make it
1
Finely chop the onion. Boil the spinach in water with a little salt (not included in the recipe) for about 1 minute, then cut it into bite-sized pieces
2
Heat 10g of butter in a saucepan, add the chopped onion and bring to a boil
3
Once the onions have softened, pour in 300cc of bouillon soup and add the boiled spinach
4
Just before the soup boils, add 600g of firm cooked rice and bring to a boil
5
Once the rice has absorbed the water and become thick, add [A] and stir well
6
Once the butter has melted, turn off the heat, add the raw sea urchin, and stir quickly. Serve on a plate and garnish with more raw sea urchin to finish
Ingredients for 3 people
-
- Onion
- 30g
-
- spinach
- 100g
-
- butter
- 10g
-
- Bouillon soup
- 300cc
-
- Rice cooked hard
- 600g
-
[A]
- Italian parsley chopped
- 1 tablespoon
-
- butter
- 50g
-
- Parmesan cheese
- 50g
-
- Raw sea urchin
- 50g
-
- Raw sea urchin for garnish
- Small amount
[PR]
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