Crispy Black Cod with Uni (Sea Urchin) Risotto

• 12 ounces, weight Fresh Uni Or Sea Urchin, Divided (See Note)
• 4- 1/4 cups Seafood Stock (ie. Lobster, Shrimp, Etc.), Divided
• 2 Tablespoons Olive Oil
• 2 Tablespoons Unsalted Butter, Divided
• 1 cup Diced White Onion
• 1 Tablespoon Minced Garlic
• 1/4 teaspoons Red Pepper Flakes
• 1/2 teaspoons Fresh Thyme Leaves
• 1 cup Arborio Rice
• 1/2 cups Dry White Wine
• 1/2 cups Grated Parmesan Cheese
• Kosher Salt And Black Pepper
• 4 pieces (5 To 6 Oz. Size) Black Cod, Skin On, De-boned
• 3 Tablespoons Vegetable Oil Or More As Needed
• Chopped Chives, For Garnish

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

seafood stock, olive oil, unsalted butter, white onion, garlic, red pepper, thyme, rice, white wine, parmesan cheese, kosher salt, black cod, vegetable oil, chives

Taken from tastykitchen.com/recipes/main-courses/crispy-black-cod-with-uni-sea-urchin-risotto/ (may not work)