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Balmain bug, saffron & fennel risotto
Balmain bug, saffron & fennel risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in comforting seafood risotto.
Ingredients:
  • 50g unsalted butter, plus extra to serve
  • 1 onion, finely chopped
  • 1/2 bulb fennel, thinly sliced
  • 300g arborio rice
  • 100ml white wine
  • Pinch of saffron threads, soaked in 1 tbsp hot water
  • 1.2L chicken style liquid stock, heated
  • Meat from 4-6 raw Balmain bug tails
  • 1 small handful chopped tarragon
  • 100g parmesan
  • Lemon quarters, to serve
Instructions:
  • In a large heavy-based saucepan over low heat, melt butter. Add onions and thinly sliced fennel, cook for 5-7 minutes until soft. Stir in rice to coat grains. Pour in wine and saffron, stir for 2-3 minutes to reduce slightly.
  • Gradually pour in the stock, stirring constantly until each cup is absorbed before adding the next, about 20 minutes. Then mix in the bug meat and the last cup of stock. Season with salt and freshly ground black pepper to taste. Ensure a creamy consistency for the risotto.
  • Stir in the tarragon and parmesan until well combined. Serve promptly with extra parmesan shavings, a knob of butter, and lemon wedges.

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