Sea Urchin Risotto with Squid

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A luxurious risotto infused with briny sea urchin and tender squid, finished with saffron and Parmesan. This mediterranean-inspired seafood (gluten-free) ready in about 50 minutes pairs arborio rice, sea urchin, squid for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups arborio rice
• 1 cup sea urchin
• 1 lb squid
• 1/2 cup white wine
• 1/2 cup Parmesan
• 1 tsp saffron threads

Instructions

1. Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium heat until foamy. Add 1 small onion (about 1/4 cup, finely diced) and sauté for 3-4 minutes, stirring occasionally, until translucent and fragrant. Tip: Use a sharp knife to dice the onion uniformly for even cooking.
2. Step 2: Add 1.5 cups arborio rice to the skillet, stirring to coat the grains with butter. Cook for 2 minutes over medium heat, stirring frequently, until the rice becomes slightly translucent around the edges. Tip: Avoid overcrowding the pan—use a second skillet if needed to prevent steaming instead of toasting.
3. Step 3: Pour in 1/2 cup white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes. The rice should release a faint aroma and appear slightly swollen.
4. Step 4: Add 1 lb squid (cleaned, tentacles cut into 1/2-inch rings and calamari tubes sliced lengthwise) and 1 cup sea urchin (removed from shells, reserved roe), stirring to combine. Cook for 3-4 minutes over medium heat until the squid turns opaque and the sea urchin begins to soften. Tip: Cook the squid just until tender—overcooking will make it rubbery.
5. Step 5: Gradually add 6-8 cups hot vegetable broth (about 1/2 cup at a time), stirring frequently, and allow each addition to be fully absorbed before adding more. Simmer for 18-20 minutes, adjusting heat to maintain a gentle simmer, until the rice is al dente (firm to the bite) and the mixture forms a creamy, slightly sticky consistency.
6. Step 6: Remove the skillet from heat. Stir in 1 tsp saffron threads (soaked in 2 tbsp warm water for 10 minutes, then strained) and 1/2 cup grated Parmesan, mixing until the cheese is fully incorporated and the sauce thickens enough to coat the back of a spoon. Tip: Add the Parmesan off the heat to prevent it from clumping.
7. Step 7: Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with additional grated Parmesan and a drizzle of extra virgin olive oil if desired.