Abalone Risotto with Corn, Asparagus and Truffle

By Kittipat Esposito for Ocean Road Abalone

As the final weeks of autumn wrap Victoria in crisp air and golden light, the scent of winter begins to creep into the kitchen, and with it, the anticipation of truffle season, beginning in June. It's the perfect time to start thinking about deeper, richer flavours that warm from the inside out.

This Abalone Risotto with Corn, Asparagus and Truffle brings together the delicate sweetness of Ocean Road Abalone, the bright crunch of spring vegetables, and the luxurious depth of truffle. It’s a dish that feels elegant without being overdone, comforting, seasonal, and a little celebratory.

Perfect for weekend dinners, special occasions, or simply those nights when you want something thoughtful and nourishing on the table.

Why you'll love this recipe 

• Bright & Balanced: Sweet corn and fresh asparagus balance the rich flavour of abalone and truffle.
• Comforting & Elegant: It’s risotto.. but elevated. Perfect for a dinner that feels special.
• Quick & Satisfying: Ready in under an hour, but it tastes like you’ve been cooking all day.

Serves: 2
Allergens: Contains dairy, gluten-free

Ingredients

• 100g Ocean Road Abalone (retort pouch), sliced
• 12g Butter
• 30ml Olive oil
• 40g Brown onion, diced
• 5g Garlic, crushed
• 100g Arborio rice
• 250ml Vegetable stock
• 60ml Abalone liquid (from pouch) or extra stock
• 100g Corn kernels
• 100ml Water
• 90g Asparagus, sliced lengthwise
• 10g Fresh truffle
• 30g Parmesan, grated
• Cracked black pepper
• Sea salt flakes
  

Tips for Success Use the abalone liquid: Don’t skip this. It adds oceanic depth that ties the dish together. Stir often: The secret to creamy risotto is movement, keep stirring as you gradually add stock. Truffle matters: Fresh is best. Add some into the mix and finish with extra on top.

Serving Suggestions Serve hot with a light drizzle of olive oil and extra grated parmesan. A crisp white wine from Patrick of Coonawarra, such as a Mother of Pearl Sauvignon Blanc or 2022 Méthode Oakre Chardonnay, pairs beautifully. Ideal as a main or impressive entrée.

Method

Step 1: Start your base
Heat olive oil and butter in a saucepan over medium heat. Add garlic and onion, sauté until soft and translucent. Remove from heat and stir in the rice until each grain is glossy and well coated.

Step 2: Build the risotto
Add abalone liquid and stir until absorbed. Gradually add stock, stirring frequently and allowing each addition to absorb before adding more.

Step 3: Make the corn purée
Blend corn with 100ml water until smooth. Set aside.

Step 4: Finish the dish
Just before the rice is fully cooked, stir in the corn purée and asparagus. Season with salt and pepper. When done, mix in grated parmesan and a little truffle.

Step 5: Plate and serve
Top with more grated truffle and serve immediately while warm and creamy.

About the author

Kittipat Esposito brings modern expression and traditional techniques to every dish. Based in southwest Victoria near our Port Fairy farm, she creates flavourful, vibrant food inspired by her Chinese-Thai heritage and European favourites. We’re lucky to have her work her magic with our abalone.

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