Abalone Risotto
Servings Prep Time
2pax 10mins
Cook Time Passive Time
35mins 45mins
Servings Prep Time
2pax 10mins
Cook Time Passive Time
35mins 45mins
  • 1can Golden Chef Australian Baby Abalone (6 pcs)
  • 2tbsp Golden Chef Abalone sauce
  • 120g Arborio Rice
  • 70ml white wine
  • 650ml hot water
  • 1/2pcs white oniondiced
  • 1/4tsp black pepper
  • 25g grated parmesan cheese
  • 10g unsalted butter
  • 50g bacon bitsfry till crispy, for garnishing
  • handful chopped parsleyfor garnishing
  • 2tbsp olive oil
Step 1: Prepare Abalone broth
  1. Mix 650ml warm water with Abalone sauce in measuring cup. Mix well and set aside.
Step 2: Prepare and cook the Abalone
  1. Open the can. Cut 2 abalones into 1cm cubes.
  2. In a pan, heat 1 tbsp olive oil on medium heat. Pan sear the remaining 4 Abalones. Set aside.
Step 3: Cook Risotto
  1. Using the same pan, add in onion. Sauté till translucent and soft. Add in a dash of black pepper.
  2. Add in Arborio rice and give it a good mix.
  3. Add in white wine and mix it evenly.
  4. When it is almost dry up, add in 400ml of abalone broth. Simmer on low heat and stir to prevent rice from getting burnt.
  5. When it is almost dried up, add in 100ml of broth and continue to cook.
  6. 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.
  7. 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.
  8. Off the heat and add in parmesan cheese. Mix it thoroughly.
  9. Add in butter and give it a final mix.
Step 4: Plate and serve
  1. Plate the rice. Sprinkle fried bacon bits, place pan seared abalone on to the risotto and garnish with chopped parsley.