Risotto ai Ricci di...Risotto ai Ricci di Mare, Bergamotto e Polvere di Capperi

A refined, Michelin-level risotto featuring the briny sweetness of sea urchin balanced by the citrusy notes of bergamot and the umami depth of dehydrated capers.

Ingredients

Cooking Instructions

1. 01

   To prepare the caper powder: Dehydrate the rinsed capers in a 100°C oven for 2 hours until brittle, then grind into a fine powder. Set aside.

2. 02

   In a heavy-bottomed copper pan, heat the olive oil over medium-low heat. Add the shallots and sweat until translucent without browning.

3. 03

   Increase heat to medium. Add the rice and toast (tostatura) for 2-3 minutes until the grains are translucent at the edges and smell nutty.

4. 04

   Deglaze with white wine and stir until the alcohol has completely evaporated.

5. 05

   Begin adding the hot fish stock one ladle at a time, stirring constantly to release the starches. Maintain a gentle simmer and only add more stock once the previous ladle is absorbed.

6. 06

   After approximately 16 minutes, the rice should be al dente. Remove the pan from the heat entirely.

7. 07

   Perform the 'Mantecatura': Vigorously stir in the cold butter and half of the sea urchin tongues. The urchin will emulsify into the rice, creating a rich, golden, and creamy consistency. Add a splash of stock if needed to achieve 'all’onda' (wavy) texture.

8. 08

   Gently fold in the chives and half of the bergamot zest. Taste and adjust seasoning with sea salt if necessary.

9. 09

   Plate the risotto on flat, warm plates. Top with the remaining whole sea urchin tongues, a dusting of the caper powder, and the remaining bergamot zest. Serve immediately.