600 g of abalone cut into pieces, without seeds or shell
Salt and black pepper to taste
1/2 kg of medium shrimp, without shell or head, with tail
3 cloves of garlic minced
8 tablespoons of olive oil
1 cup of asparagus
1 large onion finely chopped
4 teaspoons of fresh thyme leaves
1 1/2 cups of Arborio rice, specifically for risotto
1/2 cup of dry white wine
5 cups of hot vegetable broth
Thyme sprigs for garnish
600 g of abalone cut into pieces, without seeds or shell
Salt and black pepper to taste
1/2 kg of medium shrimp, without shell or head, with tail
3 cloves of garlic minced
8 tablespoons of olive oil
1 cup of asparagus
1 large onion finely chopped
4 teaspoons of fresh thyme leaves
1 1/2 cups of Arborio rice, specifically for risotto
1/2 cup of dry white wine
5 cups of hot vegetable broth
Thyme sprigs for garnish
Preheat the oven to 200°C
In a baking dish coated with olive oil, cook the abalone covered with aluminum foil for 30 minutes or until tender
Remove the shell and puree the flesh in a processor until smooth
Season with salt and pepper. Reserve
In a bowl, season the shrimp with garlic, 1 tablespoon of olive oil, salt, and black pepper
Let it rest for 30 minutes
Add the asparagus and shake well. Reserve
In a large skillet, heat 2 1/2 tablespoons of olive oil over low heat until the onion is golden brown
Add thyme and Arborio rice and cook for another minute
Add white wine, increase the heat, and let it evaporate for a few minutes
Reduce the heat to medium and cook, adding 1 cup of hot vegetable broth at a time and stirring constantly, for 10-15 minutes or until the rice is cooked and al dente
Meanwhile, in another skillet, heat the remaining olive oil and fry the shrimp over high heat for two minutes per side or until lightly browned
Drain on paper towels and reserve in a warm oven
Drain the abalone puree and mix it with the risotto in the skillet
Cook for another minute
If needed, season with salt
Serve the risotto with the shrimp, garnished with thyme sprigs.
