Surely the sea urchins are a delicacy,
I wanted to try to combine the flavors and scents that I love,
I got a tasty dish with a
pleasant note of freshness  from ginger.

Recommended wine:
Prosecco di Valdobbiadene Superiore Millesimato Magnum Tower Zecchei,
this dish deserves bubbles,
a wine with good structure, balanced and persistent.

And now …LIGHT THE FIRES!

INGREDIENTS:

-360g Venus rice

-150g Urchin

-1/2 Glass of prosecco

-1 Shallot

-Oil Evo qb

-Ginger Qb

-50g Pecorino di Fossa

 WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a saucepan, place the oil and chopped shallots,
put the  rice and let it warm
toast, at this point, pour in half a glass of prosecco,
bring the rice to cook by adding boiling water.
I did not put salt because
the urchin is very tasty and then there is also the pecorino flakes.
When it will be cooked, grated ginger, add
the sea urchin and a few flakes of pecorino  Fossa.

Et voila … taste of the sea!