serves
4
prep
15 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1 litre chicken stock
- 40 g butter, chopped
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 300 g (1½ cups) carnaroli or arborio rice
- 60 ml (¼ cup) white vermouth
- 8 sea urchin roe
- 2 tbsp crème fraîche
- baby herbs (see Note) and truffle oil (see Note), to serve (optional)
Instructions
Bring chicken stock and 60 ml water to the boil. Remove from heat and cover to keep warm.
Melt 20 g butter in a saucepan over medium heat. Add oil, onion and garlic, and cook for 3 minutes or until softened. Stir in rice and cook for 4 minutes or until starting to turn translucent.
Add vermouth and stir until absorbed. Add a ladleful of stock and cook, stirring, until absorbed. Add remaining stock and half the sea urchin roe. Cook, stirring occasionally, for 12 minutes or until rice is al dente and stock is absorbed. Stir in crème fraéche and remaining 20 g butter. Season with salt and pepper.
Arrange remaining roe around risotto and serve scattered with baby herbs and drizzled with truffle oil, if using.
Notes
• Baby herbs are from selected greengrocers.
• Truffle oil is from specialist food shops.
As seen in Feast Magazine, Issue 15, pg134.
Photography by Chris Chen
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
