Grilled Scallop, Spot Prawn and Sea Urchin Risotto
Seafood risotto over the open fire, with spot prawns, scallops, and uni. Simple yet luxurious, it’s a perfect way to maximize these ingredients.
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Cooking tools:
- Grill
- Saute pan
- Saucepan
- Microplane
- Grater
- Chef's knife
- Cutting board
- Paring knife
- Measuring cup
- Stove
- Wooden spoon
- Tongs
- Serving bowl
- Plate
Ingredients
- 10 cups fish broth
- 2 tablespoons olive oil
- 3 tablespoons minced shallots
- 2 cups Arborio rice
- Several pinches dried Calabrian chile or crushed red chile flakes
- 2 cups room temperature light bodied Italian white wine (like pinot grigio)
- Zest of 1 lemon
- 1 cup grated aged Reggiano Parmesan
- 4 tablespoons salted butter
- 1 cup cooked and cooled fresh peas or fava beans
- Salt and freshly ground white pepper
- 1 pound head-on spot prawns, deveined
- 1 tablespoon minced parsley, plus more for garnish
- 8 scallops
- 250g (one traditional urchin tray) freshly shucked sea urchin
- Cut lemons, for serving
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