CRICKET, MUSHROOM & TRUFFLE ARANCINI


Cricket, mushroom and truffle arancini rice balls.

Serves: 4

Time: 1 hour


INGREDIENTS


Ready to Cook Dried Crickets – 20g

Risotto Rice – 200g

Vegetable Stock – 600ml

Chestnut Mushrooms – 9

Onion – 1

Garlic Cloves – 2

White Wine – 175ml

Truffle Oil – 1 tbsp

Parmesan – 50g

Breadcrumbs – 100g

Plain Flour – 100g

Egg – 1

Paprika – ½ tsp

Salt Pepper

Oil for Frying



METHOD


MAKE THE RISOTTO | 40 mins

  • Finely dice the onion, garlic, and crickets.

  • Slice the mushrooms.

  • Add olive oil to a pan on a low-medium heat.

  • Add the onion and garlic and sauté until translucent.

  • Add the mushrooms and cook for a few minutes.

  • Then, add the risotto rice, followed by the white wine. Cook this until most of the wine has evaporated.

  • Slowly begin adding the stock, only adding more when the rice has absorbed it.

  • Once the rice is soft, add the crickets, parmesan, and truffle oil. Season with salt and pepper.

  • Leave to cool in the freezer for 15 mins.


MAKE THE ARANCINI | 10 mins

  • Season the flour with paprika, salt, and pepper.

  • Season the breadcrumbs with parmesan, salt, and pepper.

  • Roll small handfuls of risotto into balls and coat them in flour, then egg and then breadcrumbs. Repeat until the risotto is gone.

  • Heat oil in a deep pan on a high heat, add the arancini balls and fry until golden.

  • Serve with an extra sprinkling of parmesan.


Cook this recipe with our Ready to Cook Dried Crickets.


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