Lemon Risotto with Sea Urchin Sauce and Shrimp Corals

Lemon risotto with sea urchin sauce and shrimp corals is a refined Italian seafood dish that exemplifies contemporary Ligurian cuisine. The dish combines the bright acidity of citrus with the delicate, briny flavors of the sea, creating a sophisticated balance characteristic of coastal Italian cooking.

This preparation draws from the Ligurian tradition of incorporating fresh seafood and citrus into rice-based dishes. The combination of risotto's creamy texture with umami-rich sea urchin represents modern refinement of classical Italian techniques. The inclusion of shrimp corals—the roe of female shrimp—adds visual elegance and concentrated seafood flavor.

The foundation consists of arborio or carnaroli rice, slowly cooked with white wine, seafood stock, and white butter to achieve the characteristic creamy consistency. Fresh lemon juice and zest provide brightness without overwhelming the delicate seafood components. Sea urchin sauce, made from uni (sea urchin roe), contributes a distinctive oceanic quality, while shrimp corals serve as both garnish and flavor accent.

Cracco Portofino in Portofino, Italy, presents a notable interpretation of this dish, as featured on *Cosa mangiamo oggi?*, reflecting the restaurant's commitment to refined seafood preparations rooted in Ligurian culinary traditions. This dish exemplifies the Ligurian coast's approach to seafood cookery, where simplicity and ingredient quality take precedence. The preparation showcases how traditional risotto techniques can be elevated through premium seafood components while maintaining the dish's essential character.