Preparation: 10 min
Cooking time: 25 min
75cl stock cube
2cl olive oil
250g risotto rice
12cl white sec wine
Salt, pepper, fleur de sel
150g button mushroom
150g oyster mushroom
30g Mealworms (1 box)
1/2 flat-leaved parsley
40g grated Parmesan cheese
Heat up the stock cube. Peel and dice the onion.
In a casserole dish, sweat the onion with half of the olive oil portion and a pinch of salt. Incorporate the rice until giving lustre (it has to be translucent) then deglaze with the white wine portion. Let it boil down.
Then add one ladle of the stock cube liquid. Once it’s reduced, add the ladles one at a time until the end of the preparation (between 17 to 20 minutes).
Clean the mushrooms and slice into small parts. Peel and dice the shallot. Pick the leaves off the parsley and slice into thin pieces.
In a casserole dish, brown the mushrooms in olive oil then incorporate the shallots, salt and cook for 1 minute.
Finally, add the Mealworms and the parsley. Add salt and pepper. Put everything in the risotto and add butter and parmesan cheese.
To cook a risotto, forecast between 15 to 20 minutes and 2-5 times more liquid than the weight of the rice.
This recipe was created by Jimini's who will be exhibiting at Speciality & Fine Food Fair. Visit them on stand V84.