Miso abalone risotto
Stir-fry rice grains carefully so that they do not spread and have a bumpy texture. Let's add soybean paste to the cream sauce that can be greasy to add a savory taste. In addition, chewy abalone flesh is chewed between soft grains of rice, providing a contrast of texture. Various flavors such as softness, chewyness, and savory taste are balanced in one plate.
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • white rice
    70 g
  • Abalone
    2 ea
  • Garlic
    2 piece
  • mushroom
    3 ea
  • onion
    1/3 ea
  • conventional soybean paste
    2 ts
  • whipped cream
    1/2 cup
  • Granapadano cheese
    little
  • Radish sprouts
    little
  • a sun-dried salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/8
Prepare each material.
STEP 2/8
Wash abalone clean with a brush, remove the flesh with a spoon, and remove the mouth and intestines. Slice garlic and mushrooms, and chop onions thickly.Rinse the radish sprouts in water and strain them in a sieve.
STEP 3/8
Grannapadano cheese is grated.
STEP 4/8
Blanch abalone in boiling water, cut it into 1cm squares, and place the stock in a bowl.
STEP 5/8
Melt the butter in a pan and stir-fry the garlic over low heat. Add abalone, button mushrooms, and onions and stir-fry.
STEP 6/8
Add the soaked rice and stir-fry until the rice becomes transparent, little by little with the broth of 4.
STEP 7/8
Boil fresh cream and soybean paste in water.
STEP 8/8
When thick, add pepper and granafadano cheese and top with radish sprouts.
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