Risotto di Ricci
- 100 grams of arborio rice
- 5 pieces of fresh sea urchins
- 3 pieces of shrimp
- 10 grams of Parmiggiano cheese
- 30 cl of fish stock
- Dry white wine
- 10 grams of butter
- 3 grams of broken chili
- 1/2 Shallots
- 10 grams of parsley
- Extra virgin olive oil
- White pepper
For the parsley oil:
Crush parsley leaves and let them infuse with the extra virgin olive oil for 24 hours, then filter them.
For the shrimp:
Separate the tails from the heads and remove the shells, with the help of a toothpick remove the insides and clean it. Put in a hot pan with oil, garlic, salt and white pepper until they begin to caramelize.
For the cream:
Remove the sea urchin roe and cook it with 2 tablespoons of extra virgin olive oil, garlic and chili.
Mix everything in a blender briefly, for you to get the sea urchin cream.
For the risotto:
Chop the shallots into small cubes and sauté them in olive oil together with the rice. Add the wine to the pan.
Once the wine has evaporated add the fish and some salt. Let it cook for 18 to 20 minutes until the risotto is creamy.
Mix the cream with the butter and cheese ground.
Place the risotto in a glass small plate, cover with parsley oil and garnish with a piece of dried tomato. Accommodate the shrimps on the side.
Original recipe by Salvatore Messina, Executive Chef at Sunset Da Mona Lisa.
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