Clam Stock

1. Heat a pot until smoking hot, add the clams and liquids, then close the lid immediately to steam. Once the shells have all opened, bring to the boil, then add the white pepper.
2. Add the tarragon, then pass stock through a sieve straight away — you only want a light infusion of tarragon flavour. Cool stock down quickly in the blast freezer and set aside until needed.

Confit Shallot

1. Place all ingredients into a pot and sweat slowly, until shallots are tender but not browned. Remove from heat, cool and place in a small container until needed.

Fish Stock

1. Add all ingredients to a large pot and bring to the boil, then allow to simmer for around 1.5-2 hours to fully extract the flavours.
2. Cool down quickly in the blast freezer and pack into 1kg vac bags.

Mussel Stock

1. Combine water and sake in a pot and bring to a simmer.
2. Flame mussels in a basket over charcoal until they start to open.
3. Transfer mussels to the liquid and cook for 1 hour.
4. Strain, then cook to reduce by half.

Mussel Glaze

1. Combine all ingredients and cook out until thick. Set aside to cool.

Abalone

1. Barbecue the abalone until nicely charred, then transfer to a steamer basket and steam for 1 hour or until tender.
2. Refresh abalone in ice water to cool, then slice to desired thickness — we recommend 3-4mm.

Risotto

1. To prepare the risotto, cook the dry rice in olive oil for around 10 minutes until translucent, then slowly add the warm fish stock in 3 parts, and slowly cook out until rice is al dente — this will take around 15-20 minutes.
2. Set aside to cool.

Final dish

1. For the final dish, combine cooked risotto and clam stock in a pot and heat up to a boil.
2. Add confit shallot and continue cooking until rice is still al dente, then remove from heat.
3. Emulsify with butter and pecorino, season with lemon juice and transfer to a serving plate, knocking plate on the bench to flatten the risotto.
4. Lightly blowtorch the sliced abalone and brush a thin layer of mussel glaze on top.
5. Place 9 slices of abalone on top of the risotto rice, then finish with freshly cracked pepper and olive oil to serve.