- 1 can Golden Chef Australian Baby Abalone (6 pcs)
- 2 tbsp Golden Chef Abalone sauce
- 120 g Arborio Rice
- 70 ml white wine
- 650 ml hot water
- 1/2 pcs white onion diced
- 1/4 tsp black pepper
- 25 g grated parmesan cheese
- 10 g unsalted butter
- 50 g bacon bits fry till crispy, for garnishing
- handful chopped parsley for garnishing
- 2 tbsp olive oil
Step 1: Prepare Abalone broth
- Mix 650ml warm water with Abalone sauce in measuring cup. Mix well and set aside.
Step 2: Prepare and cook the Abalone
- Open the can. Cut 2 abalones into 1cm cubes.
- In a pan, heat 1 tbsp olive oil on medium heat. Pan sear the remaining 4 Abalones. Set aside.
Step 3: Cook Risotto
- Using the same pan, add in onion. Sauté till translucent and soft. Add in a dash of black pepper.
- Add in Arborio rice and give it a good mix.
- Add in white wine and mix it evenly.
- When it is almost dry up, add in 400ml of abalone broth. Simmer on low heat and stir to prevent rice from getting burnt.
- When it is almost dried up, add in 100ml of broth and continue to cook.
- When the rice has swelled up and the broth thickens, taste the rice to check the doneness. If it is still hard, add in more broth and cook it further.
- Once it has reached the desired doneness, add in the abalone cubes, and mix it evenly. **NOTE: At this stage, the risotto should be a wetter than how you intending to serve it because the sauce will thicken after the cheese and butter are added in.
- Off the heat and add in parmesan cheese. Mix it thoroughly.
- Add in butter and give it a final mix.
Step 4: Plate and serve
- Plate the rice. Sprinkle fried bacon bits, place pan seared abalone on to the risotto and garnish with chopped parsley.