Photo: Korea Ministry of Food and Drug Safety

Abalone Risotto

Name: Abalone Risotto
Cuisine: South Korea
Ingredients: 100 g rice (100g); abalone (1 pc); 20 g carrot (20g); 30 g onion (30g); button mushrooms (3 pcs); 200 g milk (200g); 10 g olive oil (10g); 0.2 g salt (0.2g); 0.01 g ground black pepper (0.01g); 10 g butter (10g)

전복리조또

Rice · Boiled

RiceCourse

283kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Abalone Risotto

Not spicyNo porkNo meat or alcoholGluten-freeContains: dairy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

rice쌀(100g)
100 g
abalone전복(1 pc)
carrot당근(20g)
20 g
onion양파(30g)
30 g
button mushrooms양송이버섯(3 pcs)
milk우유(200g)
200 g
olive oil올리브오일(10g)
10 g
salt소금(0.2g)
0.2 g
ground black pepper후춧가루(0.01g)
0.01 g
butter버터(10g)
10 g

Nutrition per serving

283kcal

53.1gCarbs

7.1gProtein

4.7gFat

92.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the rice and soak it for about 30 minutes.
Remove the abalone from its shell with a spoon and clean it with salt.
Melt butter in a pan and sear the prepared abalone.
Coarsely mince the carrot, onion, and button mushrooms.
Heat olive oil in a pot and stir-fry the soaked rice.
When the rice is somewhat stir-fried, add the minced vegetables and stir-fry, then add the milk and boil; when the rice has swollen, add the seared abalone and boil again.

💡 TipUsing abalone, which is full of natural minerals, means the dish does not taste bland even with little salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.