[Recipe] Nothing beats having a comfortable dish like a risotto. And how about bringing it to the next level with abalone? Here, I made an indulgent abalone risotto with chicken broth instead cream which makes it not overly rich. Yet the creamy texture is there thanks to mozzarella cheese. This recipe calls for 2 cans of New Moon Australian Abalone, of which 2/3 goes into the rice. By sautéing the remaining 1 whole abalone with butter, you get to enjoy this risotto in varying textures. No salt is added here because the chicken broth contains salt.
Creamy Abalone Risotto
Ingredients (serves 3-4)
Risotto
2 Tb New Moon Cooking Oil
1 New Moon Premium Chicken Broth (400ml)
250g cooked rice ( I use New Moon Jasmine Fragrant Rice)
1 New Moon Australian Abalone (drained weight 120g), sliced
1 Yellow Onion, diced
4pcs whole Mili Champignons ( 1 can has 8pcs - use half and save the rest for stir-fry vegetables), sliced
3 stalk English Parsley, minced
75g Mozzarella Cheese
Black Pepper
Butter Grilled Abalone:
15g butter
2Tb mirin
1Tb sugar
1 Tb New Moon Abalone Sauce
1 New Moon Australian Abalone (120g)
Steps:
Sauté diced onion, followed by sliced champignons mushrooms and abalone in a saucepan
Add chicken broth and simmer on low heat.
Stir in cooked rice. Continue stirring until the broth has been absorbed by the rice.
Add in cheese. Stir till creamy.
Toss in minced parsley. Season with black pepper.
In another non-stick pan, melt butter and grill abalone on both sides. Add in mirin, sugar and abalone sauce. Cook till sauce thickens.
Assemble: place grilled abalone on the rice. drizzle the sauce and garnish with English parsley.
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