Uni Risotto

Uni and Mimolette Risotto

Warm, cheesy, and deliciously umami
  • uni risotto
  • uni risotto
  • uni risotto
The West Village’s Air’s Champagne Parlor (and its underground companion Tokyo Record Bar) is a chic destination for NYC’s best and most unique bubbles. Owner Ariel Arce has created a space where Champagne becomes accessible, and where newcomers to sparkling wine get a fun introduction to the drink alongside simple but delicious fare. Their Uni Risotto is the perfect decadent dish to heat up a New Year’s celebration. Featuring our savory, show-stopping mimolette, this melt-in-your-mouth rice favorite is guaranteed to be a crowd pleaser.
Uni and Mimolette Risotto
Warm, cheesy, and deliciously umami
  • Prep Time : 10 min.
  • Cook Time : 90 min.
  • Total Time : 140 min.
  • Yields 3 quarts

Ingredients

  • 3 1/4 cup Sushi Rice
  • 1 Onion Minced
  • 3/4 tbsp Garlic Minced
  • Enough olive oil to sweat onions and garlic
  • Mimolette
  • FOR DASHI BROTH
  • 2 qts water
  • konbu 6 in. square
  • 2 3/4 tbsp shirodashi
  • 2 tbsp bonito
  • FOR UNI PUREE
  • 7 tbsp broken uni
  • 1 cup Soft tofu
  • 1/4 tbsp Salt
  • 1/4 tbsp Msg

Directions

  1. Blend all of uni puree ingredients and reserve
  2. Begin by making the dashi. Boil the konbu and water for ten minutes.
  3. Remove from heat and add the bonito. Steep for ten minutes and then strain reserving for the risotto cooking.
  4. Start the onions and garlic sweating until very soft low heat. Season them with salt Add the rice and coat in the oil. Season again.
  5. Add the the liquid a 4floz. at a time until rice is just al dente.
  6. Add the uni puree and cook the rice until desired texture. The rice should be loose but not watery.
  7. If you need to add a little more liquid use water as to not make the risotto salty.
  8. Once you have the consistency a little looser than you want it, add the mimolette and lemon juice. The cheese will thicken the risotto.
  9. Taste and adjust seasoning if needed
  10. Spoon the rice on the plate and garnish with fresh uni, chive and mimolette.

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