Pour olive oil in a non-stick pan and heat on low heat.

2

After the pan is hot, add the sliced udon roe and fry to get the aroma, then remove from the pan and set aside.

3

Toss in the chopped onion and sauté until lightly translucent.

4

Pour in the Italian rice and stir fry until the surface is shiny.

5

Add the chicken stock, saffron, and shaved roe

Bring to a boil, then lower the heat to a simmer.

6

When the broth is almost dry, start adding water in small portions and continue to simmer.

7

Add the cauliflower and bring to a boil.

8

Cook until the rice grains are visibly swollen and you can start to taste test.

9

Add the ricotta cheese just before rising and mix to rise.

10

Grate the Parmesan cheese and serve with the sliced roe and cauliflower.