Uni Risotto
Uni and Mimolette Risotto
Warm, cheesy, and deliciously umami
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
- Blend all of uni puree ingredients and reserve
- Begin by making the dashi. Boil the konbu and water for ten minutes.
- Remove from heat and add the bonito. Steep for ten minutes and then strain reserving for the risotto cooking.
- 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.
- Add the the liquid a 4floz. at a time until rice is just al dente.
- Add the uni puree and cook the rice until desired texture. The rice should be loose but not watery.
- If you need to add a little more liquid use water as to not make the risotto salty.
- Once you have the consistency a little looser than you want it, add the mimolette and lemon juice. The cheese will thicken the risotto.
- Taste and adjust seasoning if needed
- Spoon the rice on the plate and garnish with fresh uni, chive and mimolette.
