Risotto is one of our favorite ways to enhance seafood, especially if delicate like Abalones. Abalones are delicious and extremely delicate shellfish. It's super easy to overcook them and they can lose their taste and become chewy and hard. In this recipe, we cook the Risotto with some fish broth, and we add the abalones at the very end. We have also added some samphire puree to add an extra sea flavor.
Ingredients (2 Servings):
- 180g Riso Acquerello or Carnaroli or Vialone Nano
- 4 Small Abalones
- Green Onion
- Fresh Rosemary
- 100g of Samphire
- Fish Broth
- Extra-virgin Olive Oil
- Sea Salt
- Black Pepper
- Finely slice half a green onion and simmer it with extra-virgin olive oil.
- Once the oil is warm and the spring onion starts to sizzle, add the rice and toast it for a couple of minutes.
- Pre-heat the fish broth in a saucepan and keep it at a medium heat. Add some fresh rosemary to the broth.
- Start pouring small amounts of the broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
- Boil water in a saucepan and cook the samphire for 6-7mins. You don't need to add salt, the samphire is already salty.
- Once cooked, blend the samphire with extra-virgin olive oil and a tablespoon of its cooking water.
- Slice the abalones and add to the rice. Continue stirring for a couple of minutes, adding broth to prevent the rice from sticking to the pot.
- Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked). Season with sea salt and freshly ground black pepper.
- Once the risotto is finally cooked, drizzle some extra-virgin olive oil on top and add a few tablespoons of samphire puree.