I like to share a wonderful recipe, easy to prepare and guaranteed to earn you full marks as chef. I prepared and served it as starter earlier this week during a dinner among friends at home. I practiced the cooking three days before. I had to make sure I got it right because one of the guests was not an ordinary guest it was the highly acclaimed chef Mr. Lee Man Fai “A-Kei” , author of several popular Chinese cook books and executive chef of Fu Ka Restaurant in Quarry Bay Hong Kong.
It is an original Italian Risotto recipe. It appeals to both Chinese- and Western palates … and bound to make every oversea Italian homesick! Serve it in small portions nicely decorated as starter together with a good dry white wine.
Buon appetito! Happy times!
Remove impurities but do not wash the rice. Boil the shrimp, remove heads and shells. Dice the abalone into about 1cm big pieces. Finely chop the onion, garlic and parsley. Add the brine of the abalone to the stock. Season the stock well. Open the white wine and keep ready