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1
Take all but 4 to 6 pieces of uni and put in a blender with 1/4 cup seafood stock.
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2
Pulse until smooth and set aside.
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3
Alternatively, you can use an immersion blender or hand whisk the uni into the stock.
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4
The latter method will not have as smooth of a finish.
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5
Heat the remaining seafood stock in a medium saucepan and keep warm over low heat.
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6
Heat olive oil and 1 tablespoon butter in a pot (or large, deep set skillet) over medium heat.
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7
Add onions and saute until softened and translucent, about 34 minutes.
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8
Add garlic, red pepper flakes, thyme leaves, rice and stir quickly until rice is well coated and opaque, about 12 minutes.
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9
Stir in wine and cook until liquid is nearly all evaporated.
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10
Ladle in 1 cup of the hot stock into the rice.
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11
Simmer and slowly stir over medium-low heat until rice has absorbed the liquid.
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12
Add remaining stock, 1 cup at a time.
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13
Continue to simmer and constantly stir, allowing rice to absorb each addition of stock before adding more.
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14
Once done, risotto should be slightly firm and creamy, approximately 25 minutes in total.
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15
Stir in pureed uni, cheese and remaining butter.
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16
Check for seasonings and adjust with the kosher salt and pepper.
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17
While risotto cooks, heavily season both sides of the cod with black pepper and salt.
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18
Using a sharp knife, score the skin side of the fish.
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19
Choose a skillet that can handle a high level of heat (cast iron, stainless steel, etc.).
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20
Heat skillet over high heat until screaming hot.
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21
Once it reaches the desired temperature, add a few tablespoons vegetable oil and swirl it around the skillet.
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22
Carefully place each fish, skin side down, into the oil.
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23
Using a spatula, gently press down on the fish so that they dont curl up on the sides.
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24
Cook the first side of the cod for about 3 minutes, depending on the thickness.
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25
Be careful not to flip the fish before the skin has crisped up and formed a crust.
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26
Once first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes.
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27
Remove fish from the skillet.
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28
Spoon risotto into dishes.
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29
Place one piece of cod on top of the risotto and then place 1-2 pieces of uni atop the fish.
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30
Sprinkle each plate with chopped chives and serve immediately.
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31
Note: Shelled uni can be found in the sashimi sections of Japanese and other Asian grocery stores and are packaged in small wooden trays.
