Risotto with cucumber
4 servings
30 minutes
Risotto with sea cucumber is an exquisite dish of modern cuisine where a seafood delicacy finds a new expression. Sea cucumber, known for its delicate taste and firm texture, harmoniously blends with the creamy base of risotto, creating a balance between marine notes and rich creamy depth. Tomato paste adds a slight tanginess while red wine unveils the richness of aromas, enhancing the complexity of flavor. Italian parmesan adds zest, and fresh parsley completes the composition with a light spiciness. Historically, risotto is an Italian classic, but this version with sea cucumber transcends traditions by offering an unconventional combination of ingredients. This dish is perfect for gourmets seeking new gastronomic experiences and is ideal for special occasions when you want to impress guests with refined taste.
1
Cut two-thirds of the thawed cucumber into strips 5 mm thick. Dice the remaining third into small cubes.
- Frozen Cucumaria: 140 g
2
Chop 40 grams of shallots and a clove of garlic, slice the carrot and celery into rounds. Sauté with half thyme in butter, add tomato paste, mix, and keep on heat for a bit longer. Pour in 60 ml of wine, reduce it by half. Add julienned cucumber, remove from heat, and let it steep for an hour.
- Shallots: 80 g
- Garlic: 1 clove
- Carrot: 40 g
- Celery stalk: 20 g
- Thyme: 4 stems
- Butter: 40 g
- Tomato paste: 50 g
- Red dry wine: 380 ml
3
Finely chop the leftover onion, garlic, and thyme, and sauté in olive oil. Add rice and sauté it a bit too, then add diced cucumber. Pour in 320 ml of wine and let it evaporate. Gradually add hot chicken broth, allowing each portion to evaporate. Once evaporated, stir in grated parmesan. Add cream, season with salt and pepper, and remove from heat.
- Shallots: 80 g
- Garlic: 1 clove
- Thyme: 4 stems
- Olive oil: 50 ml
- Arborio rice: 240 g
- Frozen Cucumaria: 140 g
- Red dry wine: 380 ml
- Chicken broth: 0.5 l
- Parmesan cheese: 160 g
- Cream 33%: 300 ml
- Salt: to taste
- Ground black pepper: to taste
4
Serve the risotto and heated cucumbers on plates, garnished with parsley.
- Parsley: 5 g