Serves 1


  • 1 Ocean Road Prime abalone

  • 2-3 cup vegetable stock

  • ½ cup Arborio rice

  • ½ cup white wine

  • ½ onion (diced)

  • 1 clove garlic (crushed)

  • ¼ cup fresh basil leaves (roughly chopped)

  • Zest of ¼ lemon

  • Juice of ½ lemon

  • 3 rashers / rounds of pancetta (thin sliced)

  • 4 tbsp. butter

  • 2 tbsp. olive oil



  • Heat 1 tbsp of butter and olive oil. Add onion and cook until browned

  • Add rice and garlic and cook until all rice is coated in oil and butter

  • Add wine and cook until absorbed into rice

  • Begin to add preheated stock. Adding ¼ cup at a time (adding next ¼ cup once prior is absorbed)

  • Cook until rice is tender. If required water can be added to ensure rice gets to cooked texture

  • Once rice is cooked add lemon juice, lemon zest and basil leaves

  • As risotto is nearing the end stage of cooking, melt 3 tbsp. of butter in a separate pan

  • Melt butter until it begins to brown then add pancetta and cook until crisp

  • Add sliced precooked abalone at last minute to warm through, ensure abalone is hot

  • To serve top bed of risotto with abalone meat and pancetta

  • Lastly pour over around 2 tbsp. of remaining melted butter and garnish with extra basil leaves