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Abalone, Pan-Seared And Served With Squid-Ink Risotto
4.9 from 138 votes

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

This recipe features fresh abalone thinly sliced, marinated, and quickly pan-seared, served alongside squid-ink risotto. The risotto is cooked with arborio rice, squid ink, herbs, and stocks to create a glossy, flavorful dish with deep black color and subtle seafood notes. Searing the abalone briefly keeps it tender and enhances its delicate flavor, finishing with a vermouth and lime sauce.

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

Ingredients

Risotto:
  • 25 g butter
  • 1 onion chopped, small
  • 80 grams arborio rice risotto rice
  • 1 achet squid ink
  • 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 butter cold
Abalone:
  • 4 abalone fresh, clean, and thinly sliced
  • 1 lime zest and juice
  • 25 ml vermouth
  • 30 g butter for frying
  • 1/4 teaspoon salt fine, sea salt
Foam:
  • 200 ml white wine
  • 50 ml vermouth dry
  • 2 star anise
  • 1 leek only the white part, small
  • 1 lime
  • 60 g butter cut into small blocks

Instructions

    Cup of Yum
  1. Marinate the abalone with lime zest and a drop of vermouth.
  2. Mix the remaining vermouth with the lime juice and keep aside to flash sauté the abalone.
  3. 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.
  4. Heat butter in a deep saucepan and sweat the onion until soft.
  5. Add risotto rice and the squid ink, stir for one minute to heat up the rice and deglaze with the white wine.
  6. Reduce until dry, then add one-third of the hot vegetable stock, season and cook on fairly high heat while stirring continuously.
  7. Add more stock as the rice cooks just about dry. This process should take about 11–13 minutes.
  8. 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.
To serve:
  1. Add butter to frying pan and sear the abalone for 30 seconds only.
  2. De-glaze with vermouth and lemon juice to finish.
  3. Salt to taste.
  4. Remove from the heat and serve immediately with the risotto.
  5. Then add foam and garnish with shoots or small leaves.
  6. Important is to not overpower the delicate flavours of abalone.

Notes