Abalone Risotto

Ingredients

• • 1 abalone
• • 2-3 c vegetable broth
• • 1/2 c arborio rice
• • 1/2 c white wine
• • 1/2 c onion, diced
• • 1 clove of garlic, crushed
• • 1/4 c fresh basil, chopped
• • Zest from 1/4 of a lemon
• • Juice from 1/2 lemon
• • 3 thin slices of pancetta
• • 4 Tbsp. butter
• • 2 Tbsp. olive oil

Preparation

Heat 1 Tbsp. of butter and olive oil. Add the onion and cook until golden brown.
Add the rice and garlic. Cook until coated in oil and butter. Add the wine and cook until absorbed by the rice.
Add warm broth gradually, allowing it to absorb into the rice between additions. Cook until rice is tender. If necessary, add water to ensure that rice is properly cooked. Once the rice is cooked, add lemon juice, zest and basil leaves.
As the risotto approaches the final cooking stage, melt 3 tsp. of butter in a separate skillet until it begins to brown. Add pancetta and cook until crunchy.
Add pre-cooked sliced abalone at the last minute.
Top the risotto with the abalone meat and pancetta.
Finally, pour the remaining melted butter (approx. 2 Tbsp.) over the risotto and garnish with extra basil leaves.

Tags:Abalones garlic lemon onion white wine