CRICKET, MUSHROOM & TRUFFLE ARANCINI

Serves: 4

Time: 1 hour

INGREDIENTS

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

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.