Ingredients
* 1 can Three Friends Abalone, cubed
* Abalone brine (reserve from can)
* 300-400ml Freshstock fish stock (add on to abalone brine to make 500ml)
* 1 inch fresh ginger, bruised
* 150g arborio rice
* 1/2 white onion, minced
* 60ml dry sake
* 30g butter
* 1 heaped tbsp mascarpone cheese
* A handful fresh dill / tarragon, chopped
* 1/2 lemon, zested
* Salt (optional / to taste)
* Freshly ground black pepper, garnish
Cooking Method
1. In a medium pot, simmer abalone brine, fish stock and ginger slices for 15 minutes and keep at a low simmer. In a separate pan, sweat onion in oil until translucent and just starting to brown.
2. Add the rice and cook for a minute, stirring thoroughly to coat. Pour in dry sake, while stirring cook until the sake is absorbed.
3. Add a ladle of the abalone broth and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth a ladle at a time and stirring constantly until it is nearly absorbed between additions.
4. During the last addition, stir in abalone cubes. The risotto is done when the rice is al dente and resembles a creamy sauce (about 20 minutes). Turn off the heat and stir in mascarpone cheese, butter, herb and lemon zest to stop carry over cooking.
5. Arrange abalone slices on top of risotto, and garnish with more herb, lemon zest and a few turns of black pepper. Serve immediately.
