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Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura Recipe

Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura

Recipe courtesy Chef Rodelio Aglibot, Koi, Los Angeles

Show: The Best OfEpisode: Hip Hot Spots

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on November 03, 2010

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    it would be ok if uni or scallops were cheap, everyday things to try out new recipes with... but i spent $40 on uni, $24 on scallops, $30 on shipping and 4 hours of cooking to to learn that this is a useless recipe, fit only for the trash.

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  • on December 03, 2006

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    Once again my in laws were in town and this recipe was a big big hit! However I didn't use the ikura anymore because I thought it would be too fishy. I also used a pure white truffle oil instead of the vinagrette. It was refined and an absolute delice!

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  • on June 02, 2005

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    two words: YUM MY

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