Chilean Abalone and Shrimp Risotto


  • 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 shrimp
  • 4 Chilean abalones
  • Parmesan cheese
  • parsley
  • Salt and pepper
  • 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.
  • Then add the rice, continue sautéing for another 5 minutes and add the white wine. Wait for the alcohol to evaporate, without stopping stirring.
  • 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.
  • Once the rice is ready, add the shrimp, Chilean abalones, parsley, and Parmesan (set aside parsley and Parmesan for garnishing when serving)
  • 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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