Abalone, Pan-Seared And Served With Squid-Ink Risotto

Name: Abalone, Pan-Seared And Served With Squid-Ink Risotto
Prep time: 7 h
Cook time: 45 min
Total time: 13 h
Yield: 4 servings
Ingredients: 25 g butter; 1 small onion; 80 grams arborio rice; 1 achet squid iInk; 100 ml white wine; 100 ml fish stock; 150 ml vegetable stock; salt; 1 teaspoon lemon thyme; 2 tablespoons parsley; 40 g cold butter; 4 abalone; 1 lime; 25 ml vermouth; 30 g butter; 1/4 teaspoon sea salt; 200 ml white wine; 50 ml vermouth; 2 star anise; 1 small leek; 1 lime; 60 g butter

User Reviews

4.9

138 reviews

Excellent

Prep Time
7 hrs
Cook Time
mins
Total Time
13 hrs
Servings
4 servings
Course
Main Course
Cuisine
Italian

Abalone, Pan-Seared And Served With Squid-Ink Risotto

Iris Warren

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This is a delicious pan-seared abalone recipe with squid-ink risotto submitted by Chef Harald Bresselschmidt.

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Ingredients

Servings

Risotto:

25 g butter
1 small onion chopped
80 grams arborio rice risotto rice
1 achet squid iInk
100 ml white wine
100 ml fish stock
150 ml vegetable stock
salt
1 teaspoon lemon thyme fresh, chopped
2 tablespoons parsley fresh, chopped
40 g cold butter

Abalone:

4 abalone fresh, clean, and thinly sliced
1 lime zest and juice
25 ml vermouth
30 g butter for frying
1/4 teaspoon sea salt fine

Foam:

200 ml white wine
50 ml vermouth dry
2 star anise
1 small leek only the white part
1 lime
60 g butter cut into small blocks

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Instructions

Marinate the abalone with lime zest and a drop of vermouth.
Mix the remaining vermouth with the lime juice and keep aside to flash sauté the 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.