- 25 g Butter
- 1 small Onionchopped
- 80 grams Arborio Ricerisotto rice
- 1 sachet Squid Ink
- 100 ml White Wine
- 100 ml Fish Stock
- 150 ml Vegetable Stock
- 1 teaspoon Lemon Thymefresh, chopped
- 2 tablespoons Parsleyfresh, chopped
- 40 g Cold Butter
- 4 Abalonefresh, cleaned and thinly sliced
- 1 zest and juice Lime
- 25 ml Vermouth
- 30 g Butterfor frying
- 1/4 teaspoon Sea Saltfine
- 200 ml White Wine
- 50 ml Vermouthdry
- 2 star Anise
- 1 small Leekwhite of only
- 1 Lime
- 60 g Buttercut in small blocks
- Marinate the abalone with lime zest and a drop of Vermouth.
- Mix the remaining with the lime juice and keep aside to flash of sautéed Abalone.
Marinate the abalone with lime zest and a drop of Vermouth.
Mix the remaining with the lime juice and keep aside to flash of sautéed Abalone.
The risotto should only be cooked about 15 minutes before serving you start frying the abalone so as to finish both at the same time.
Heat butter in a deep saucepan and sweat the onion until soft.
Add risotto rice and the squid ink, stir for one minute to heat up the rice and deglaze with the white wine.
Reduce until dry, then add one-third of the hot vegetable stock, season and cook on fairly high heat while stirring continuously.
Add more stock as the rice cooks just about dry. This process should take about 11–13 minutes.
Add the herbs and butter and stir until integrated. Adjust with stock if necessary, to make sure the risotto stays moist while binding it with the butter.
1. Add butter to frying pan and sear the abalone for 30 seconds only.