Chilean Abalone and Shrimp Risotto
By :Catalina Moeckel
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Along with her passion for cooking, her interest in what is healthy has become increasingly important in her life.
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Servings
4 Portions
Ingredients
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely minced
  • 2 cups (400 g) rice for risotto
  • ¾ cup (200 ml) white wine
  • 4 cups (1 L) vegetable broth approximately
  • ½ lb (200 g) Shrimp
  • 4 Chilean abalones
  • Parmesan cheese
  • parsley
  • Salt and pepper
Servings
4 Portions
Ingredients
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic finely minced
  • 2 cups (400 g) rice for risotto
  • ¾ cup (200 ml) white wine
  • 4 cups (1 L) vegetable broth approximately
  • ½ lb (200 g) Shrimp
  • 4 Chilean abalones
  • Parmesan cheese
  • parsley
  • Salt and pepper
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Votes: 0
Rating: 0
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Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 5 Minutes. Add the olive oil, onion, and garlic.
  2. Then add the rice, continue sautéing for another 5 minutes and add the white wine. Wait for the alcohol to evaporate, without stopping stirring.
  3. Gradually add vegetable broth by the tablespoon, stirring constantly; repeat until broth runs out or until rice is cooked al dente. Season with salt and pepper.
  4. Once the rice is ready, add the shrimp, Chilean abalones, parsley, and Parmesan (set aside parsley and Parmesan for garnishing when serving)
  5. When done cooking, press Cancel and let rest about 3-4 minutes and then serve on a plate. Garnish with more parsley and Parmesan cheese.
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