Risotto with sea urchin

Preparation

  1. Put the water, wine, whole shallots, thyme, bay leaves and the thoroughly cleaned stock fish in a deep pan.
  2. Bring to the boil over a low heat and simmer for approximately 30 minutes. Turn off the heat and strain the stock.
  3. 
Separately, heat the oil in a pan with the garlic, removing it as soon as it begins to brown.
  4. 
Add the rice and fry over a low heat. As soon as the rice is shiny, begin cooking by gradually adding the fish stock and salt.
  5. 
After approximately 20 minutes, turn off the heat and stir in the sea urchin roe and oil, keeping a couple 
of spoonfuls of the roe for decorating the plates.
  6. 
Place a portion of the risotto in the centre of each plate, top with the set aside sea urchin roe, and sprinkle with chopped parsley (optional) and lemon zest.

Serves 4:

  • – 280g (1⅓ cups) Carnaroli or Vialone Nano rice
  • 500g (1 lb) stock fish (rose fish, bandfish, tub gurnard, weaverfish)
  • 120g (4¼ oz) sea urchin roe
  • 1.5l (3 pts) water
  • 750ml (1½ pts) wine
  • 2 shallots
  • 1 garlic clove
  • Italian parsley
  • 1 large pinch of thyme
  • 2 bay leaves
  • lemon peel (optional)
  • extra virgin
  • olive oil
  • salt

 


Recommended: Lugana

Technical data

Vineyard: San Martino della Battaglia.
Grape variety: 100% Trebbiano.
Harvest time: Early October. The grapes are picked by hand in baskets and selected.
Wine processing: In stainless steel tanks.
Ageing: Matured in steel casks about 7 months long, 5 of which on its fine lees.
Tasting notes: Light straw yellow with golden shades. Fresh fruits perfumes, apple and white peach in particular, and nice citrus notes. Taste is large and rounded.
Alcohol: Alcohol 12,5% Vol.
Food matching: Excellent as aperitif, with starters and fish.
Size: Bottle 0.75 l.