• 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.

To serve:

• 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.