Creamy Abalone Risotto Made at Home
Simple and Savory Abalone Risotto Recipe Using Leftover Rice
Hello everyone! It’s the ‘Unruly Mom’ here, Soyeon’s mom! I had a date with my husband last weekend, and I can’t stop thinking about the abalone risotto we had. As I was eating, I kept thinking that my husband and the girls would have loved it, and maybe I should have brought them along. While it was exciting to have time alone, I missed the kids… It’s funny how when they’re with you, you wish for an hour of alone time, but when you’re alone, you miss them! Haha. Luckily, I had some abalone from my in-laws, so I decided to make this simple and quick version, ‘Unruly Mom’ style! It’s a dish the kids love and perfect for a healthy meal for your husband too. Enjoy!
Ingredients
- 6 Abalones
- 6 Dried Shiitake Mushrooms
- 1/2 Onion
- 250ml Milk
- 1 piece Butter
- 4 Tbsp Grated Parmesan Cheese
- Pinch of Salt
- Pinch of Pepper
- Olive Oil, as needed
- 2 bowls Cooked Rice
Cooking Instructions
Step 1
First, take the dried shiitake mushrooms and abalone out of the freezer to thaw.
Step 2
Soak the dried shiitake mushrooms in 1 cup of water (using a paper cup as a measure) until they are fully rehydrated. This soaking water will be used to make a flavorful mushroom broth!
Step 3
Clean the abalone thoroughly. Separate the meat from the shell, remove the digestive tract (innards), and trim off the tough ‘beak’ part. (For detailed instructions on cleaning abalone, please refer to my blog post.)
Step 4
Peel the onion and finely mince it. Mincing the onion will create a smoother texture in the risotto compared to dicing it.
Step 5
Once the shiitake mushrooms are rehydrated, remove the tough stems and finely mince them. Their fragrant aroma will add depth to the risotto.
Step 6
When preparing the abalone, set aside 2 pieces to be used as garnish on top of the risotto. Lightly score the abalone meat (not the shell). Finely chop the remaining 4 pieces of abalone.
Step 7
Heat a pan over medium-low heat and add about two drizzles of olive oil. Add the minced onion and minced shiitake mushrooms and sauté until fragrant.
Step 8
During the sautéing process, add a pinch of salt and a pinch of pepper to season. This will enhance the flavors of the ingredients.
Step 9
Once the onion becomes translucent and softened, pour in the shiitake mushroom soaking liquid, followed by the milk. (One 250ml carton of milk, like Sangha Farm’s pasteurized milk, is about right for one bowl of rice.)
Step 10
When the milk begins to bubble and simmer, add the chopped abalone and cook. Be careful not to overcook the abalone, as it can become tough.
Step 11
Adding a tablespoon of butter at this stage will enhance the risotto’s richness, but if you don’t have much, half a piece will work too. (I only had a little butter left, so I used half a piece.)
Step 12
Add the two bowls of cooked rice and stir continuously with a spatula until all the ingredients are well combined. The rice will start to break down, creating that characteristic creamy risotto texture.
Step 13
Adjust the risotto’s consistency to your preference. For a richer and creamier risotto, use more milk. If you prefer a thinner, porridge-like consistency, add more of the shiitake mushroom soaking liquid. Season with about 1/2 teaspoon of salt and pepper to taste.
Step 14
While the risotto is cooking, heat some butter in a separate frying pan and pan-fry the two scored abalone pieces until golden brown. This adds visual appeal and great flavor.
Step 15
Finally, add about 4 tablespoons of grated Parmesan cheese to the risotto for seasoning and extra flavor. (Adjust the amount of cheese based on your taste. I kept it less salty.)
Step 16
Arrange the pan-fried abalone on top of the risotto. I also pan-fried the abalone innards separately. I cooked them separately in case the children didn’t like them, but adults can mix them into their risotto for an even richer flavor.
Step 17
And there you have it – two beautiful servings of abalone risotto and one for the kids are ready! Enjoy your delicious meal.
