CRICKET & MUSHROOM RISOTTO
We'd like to invite you to indulge in this creamy and mouth-watering risotto. Thanks to the chestnut mushrooms, this meal is an amazing source of vitamin D which we all need right when the sunny days are over. It's also packed full of delicious high protein crickets!
Serves: 2
Time: 45 mins
INGREDIENTS
Truffle Oil - 15ml
Porcini Mushroom Powder - 10g
Mixed Herbs - 2g
Onion - 1
Garlic Clove - 1
Chestnut Mushrooms - 10
Parsley - small bunch
Risotto Rice - 200g
Olive Oil - 1 tbsp
White Wine - 100ml
Crème Fraiche - 1 tbsp
Vegetable Stock - 400ml
Parmesan - 50g
METHOD
MAKE THE RISOTTO BASE | 20 mins
Preheat oven to 170C/150C fan/gas 3.
Chop the onion, garlic, slice mushrooms and make the vegetable stock.
In a medium saucepan, fry the onions and the garlic in a tablespoon of olive oil until translucent, then add half the mushrooms (save half for roasting) and rice and sauté for 2 minutes stirring constantly.
Add the wine to the pan and reduce until the rice has absorbed all of the wine, then add 3/4 of the vegetable stock and reduce the heat to a low simmer. Cook the risotto for 15-20 minutes, or until the rice is just cooked or al dente.
ROAST MUSHROOMS | 18 mins
Whilst it cooks, add the remaining sliced mushrooms, crickets, truffle oil, half sachet mixed herbs and salt and pepper to a baking tray.
Roast in the oven for 15 minutes or until the mushrooms are well cooked.
FINISH RISOTTO | 5 mins
Once the rice is cooked, add to the pan the remaining mixed herbs, parmesan, crème fraiche, porcini powder and chopped parsley.
Pour in as much of the remaining veg stock as needed to reach a creamy risotto consistency. Check the seasoning and add salt and black pepper to taste.
PLATE UP | 2 mins
Serve the risotto straight away into warmed bowls.
Top with the roasted crickets and mushrooms, and grated parmesan to finish.
Cook this recipe with our Ready to Cook Dried Crickets.