Lucia’s rich and delicate sea urchin risotto commands an elegance and care that deserves a wine of equal stature and sophistication. This is best suited by a full-bodied white wine, and there is no better place to find an appropriate pair than from the distinguished region of Languedoc (long-dock) in southern France. And while you may be unfamiliar with the region, it’s winemaking roots go back to Roman times. The Mediterranean climate provides an ideal environment for vines, allowing for the region to produce a diversity of grapes and wine styles. You’ll want to look specifically for Languedoc AOP wines, also called AOC. These are the best of the best from the region and will ensure that your experience is truly reflective of the unparalleled depth of flavor and range that comes from Languedoc.
For this dish, we’ve got some good pairing suggestions that will elevate both the wine and the food. A suitable start is with Chateau Chateau la Negly Brise Marine Blanc AOP La Clape. It’s a bold white with notes of mango and white peaches that will hold up well against the strength of the risotto’s profile. Another option is L’Conti Crémant de Limoux. Similar to a champagne, but at a fraction of the price, this crisp, bright and bubbly wine will add some excellent flare and balance to the sea urchin and is the perfect companion to a celebratory dinner. And lastly, seek out a white from the Picpoul region. You’ll want to make sure it’s an AOP Picpoul. This region in Languedoc produces wines with bright acidity and exhilarating fruitiness that will contrast nicely with this dish. The rest is up to you. Live well.
Sea Urchin Risotto
Serves 6
Ingredients
- 12 ounces uncooked Carnaroli rice
- 1 yellow onion, minced
- 1 shallot, minced
- 6 cloves garlic, minced
- 1 cup white wine
- 8 tablespoons butter
- ½ gallon rich fish shellfish stock
- 6 live sea urchins*, roe removed and cleaned for garnish, shell cleaned and reserved
- 4 tablespoons flat-leaf parsley,minced
- 1 teaspoon lemon verbena, minced
- 1 tablespoon preserved Meyer lemon rind
- 4 tablespoons sea urchin butter (equal parts sea urchin and butter by weight, processed until smooth)
- Seaweed (optional)
- Salt and pepper
Heat stock to low simmer.
In another wide pot, sweat onion, garlic, and shallot in the butter over low heat until tender. Once the onion mix is soft (about 10 minutes), add the rice and stir well. Cook for another 2 to 3 minutes to make sure that each grain of rice is coated in fat. Deglaze with white wine, while stirring vigorously. Cook for 2 minutes.
Add 1 hot cup of the stock to the rice and continue stirring. Wait until the stock is well absorbed before adding more stock, but keep on stirring, because the more it is stirred, the creamier the final texture will be. Repeat the stock additions and stirring until the rice is al dente, then turn off the heat and let the rice rest on the stove for a few minutes. Season with salt and pepper.
Heat the individual shells in the oven. Anchor the shells inside a bowl with some seaweed. (The shells and seaweed in this recipe are optional. They are incorporated for presentation but not necessary for execution of this dish.) Add the sea urchin butter, preserved lemon, and herbs to the rice, taste, and season again, if necessary.
Just before serving, fold the whole sea urchin roe into the rice. Be careful not to break the shells or completely blend the roe into the rice. They should be just warmed through. Serve in the warmed shells.
Ask for these wines at your favorite local retailers.
