Abalone Innards Cream Risotto

Name: Abalone Innards Cream Risotto
Total time: 10 s
Cuisine: Western
Ingredients: Giant abalone 2; Barley as needed; White wine as needed; Olive oil as needed; Salt as needed; White pepper as needed; Shallot as needed; Butter as needed; Heavy cream as needed; Parmesan cheese as needed; Herbs as needed

A creamy barley risotto made with butter-seared giant abalone and a rich abalone innards sauce.

WesternRice & Porridge

⏱️ 0 min total📝 7 steps

🍳 Start Cooking

What You'll Need

Giant abalone2

Barleyas needed

White wineas needed

Olive oilas needed

Saltas needed

White pepperas needed

Shallotas needed

Butteras needed

Heavy creamas needed

Parmesan cheeseas needed

Herbsas needed

Instructions

Clean the giant abalone, separate the meat from the innards, and score the abalone meat in a crosshatch pattern.

Heat olive oil in a pan, add the prepared giant abalone, and sauté until the surface is golden brown.

Pour white wine into the pan to cook off the alcohol.

⏱️ 0m 10s

Add the barley to the pan and sauté.

Add the finely chopped shallot, butter, and herbs, and sauté to release the aroma.

Add the prepared abalone innards, mashing them while sautéing to incorporate them into the sauce.

Add the heavy cream and Parmesan cheese, then simmer while adjusting the consistency to finish the risotto.