Raw sea urchin risotto
Risotto is made from cooked rice, so it can be saved in time. Cooking rice to a firm texture will result in an al dente.
How to make it
1
Chop the onions finely. Boil spinach in water with a small amount of salt (not included) of salt for about 1 minute and cut it easily.
2
Heat 10g of butter in a pot, add the chopped onions and heat them.
3
Pour 300cc of bouillon soup and add boiled spinach to the onion softened.
4
Just as the soup is about to boil, add 600g of hard cooked rice and bring to a boil.
5
When the rice absorbs moisture and becomes rich, add [A] and mix well.
6
Once the butter has melted, turn off the heat, add the raw sea urchin and stir quickly. Serve it on a plate and place the fresh sea urchin on top for decoration and it's finished.
Ingredients for 3 people
-
- Onion
- 30g
-
- spinach
- 100g
-
- butter
- 10g
-
- Bouillon soup
- 300cc
-
- Cooked rice
- 600g
-
[A]
- Italian parsley chopped
- 1 tablespoon
-
- butter
- 50g
-
- Parmesan cheese
- 50g
-
- Raw sea urchin
- 50g
-
- For decorating raw sea urchin
- Small amount
[PR]
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