Ingredients
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Risotto
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25 g Butter
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1 small Onionchopped
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80 grams Arborio Ricerisotto rice
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1 sachet Squid Ink
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100 ml White Wine
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100 ml Fish Stock
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150 ml Vegetable Stock
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Salt
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1 teaspoon Lemon Thymefresh, chopped
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2 tablespoons Parsleyfresh, chopped
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40 g Cold Butter
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Abalone
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4 Abalonefresh, cleaned and thinly sliced
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1 zest and juice Lime
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25 ml Vermouth
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30 g Butterfor frying
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1/4 teaspoon Sea Saltfine
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Foam
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200 ml White Wine
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50 ml Vermouthdry
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2 star Anise
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1 small Leekwhite of only
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1 Lime
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60 g Buttercut in small blocks
Directions
Abalone are cold-water marine snails that can be found on the menus of some of the world’s most expensive restaurants. It is especially popular and considered a delicacy in Chile, France, New Zealand and South-East Asia.
Below are the instructions for this amazing pan-seared abalone recipe with squid-ink risotto submitted by Chef Harald Bresselschmidt. Enjoy!
Steps
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1
Done
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Marinate the abalone with lime zest and a drop of Vermouth. |
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2
Done
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Mix the remaining with the lime juice and keep aside to flash of sautéed Abalone. |
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3
Done
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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. |
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4
Done
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Heat butter in a deep saucepan and sweat the onion until soft. |
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5
Done
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Add risotto rice and the squid ink, stir for one minute to heat up the rice and deglaze with the white wine. |
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6
Done
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Reduce until dry, then add one-third of the hot vegetable stock, season and cook on fairly high heat while stirring continuously. |
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7
Done
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Add more stock as the rice cooks just about dry. This process should take about 11–13 minutes. |
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8
Done
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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. |
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9
Done
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To Serve1. Add butter to frying pan and sear the abalone for 30 seconds only. |
