Abalone Risotto with Corn, Asparagus and Truffle
Creamy risotto with Ocean Road Abalone, corn, asparagus, and a hint of truffle, perfect for cosy evenings and the start of Victoria’s truffle season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oceanroadabalone.com.au.
Ingredients
- 100g Ocean Road Abalone (retort pouch), sliced
- 12g Butter
- 30ml Olive oil
- 40g Brown onion, diced
- 5g Garlic, crushed
- 100g Arborio rice
- 250ml Vegetable stock
- 60ml Abalone liquid (from pouch) or extra stock
- 100g Corn kernels
- 100ml Water
- 90g Asparagus, sliced lengthwise
- 10g Fresh truffle
- 30g Parmesan, grated
- Cracked black pepper
- Sea salt flakes
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