Abalone Risotto

Abalone Risotto

ingredients

(Serves 2)

1 pack kombu and anchovy broth bag 1包
600g water
120g rice
30g LOUU Mixed mushrooms with porcini confit
20g LOUU Soy sauce pickled abalone with osmanthus & tana
60g paprika sausage

1/4 onion
30g unsalted butter
20g parmesan

1 zucchini (optional)
100g mushroom (optional)
truffle oil (optional)

Directions

Prepare a pot of water (600g) and boil the broth bag.
After boiling, turn off the heat and let it stand for 20 minutes, then remove the broth bag.

Dice 40g red pepper sausage and onion and sauté with olive oil until fragrant.
Add in raw rice and stir fry over medium-low heat until the rice starts to turn translucent.
Add a big splash of broth and stir (repeat 5-6 times).

Keep the pot boiling and stir until the broth is absorbed.
Repeat adding the stock until the rice is cooked to personal preference.

After the last splash of broth, add an appropriate amount of mixed mushrooms and abalone and sauté.
Add 20g butter and 20g cheese, stir until melted, and season with salt.

After serving, sprinkle with diced sausage, and an appropriate amount of mixed mushrooms and abalone to finish.
(You may sprinkle ground black pepper if you like)

 

 

If zucchini, mushrooms, etc. are prepared, you may dice or slice and sauté them in the pot when adding the stock for the third time.
You may add a little truffle oil for seasoning before serving.

The white rice used for risotto does not need to be rinsed with water. If you use different kinds of rice, please adjust the amount of broth according to your preference to control how it is cooked. The broth used for risotto needs to be warm. If the water temperature is too low, the rice will be gooey.

If you have LOUU Fermented tofu butter or Spicy butter at home, you may replace the unflavored butter in the recipe. You may reduced the amount by 5 grams or adjust according to taste preferences.

Where to buy:Mixed mushrooms with porcini confitSoy sauce pickled abalone with osmanthus & tana
See more recipe:Abalone Porridge

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