- 25 grams Butter
- 1 small onionchopped
- 80 grams Arborio Ricerisotto rice
- 1 sachet squid ink
- 100 millilitres White Wine
- 100 millilitres Fish Stock
- 150 millilitres Vegetable Stock
- 1 teaspoon fresh lemon thymechopped
- 2 tablespoons fresh parsleychopped
- 40 grams Cold Butter
- 4 fresh abalonecleaned and thinly sliced
- 1 lime zest and juice
- 25 millilitres Vermouth
- 30 grams Butterfor frying
- ¼ teaspoon fine sea salt
- 200 millilitres White Wine
- 50 millilitres dry vermouth
- 2 star anise
- 1 small leekwhite of only
- 1 Lime
- 60 grams 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.
- 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.
- Add butter to frying pan and sear the abalone for 30 seconds only.
- De-glaze with Vermouth and lemon juice to finish.
- Salt to taste.
- Remove from the heat and serve immediately with the risotto.
- Then add foam and garnish with shoots or small leaves.
- Important is to not overpower the delicate flavours of Abalone.