Recipe: Mushroom & Mealworm Risotto
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Had enough of leftovers? Why not try something completely different? Edible insects are eaten all over the world, we've just been slow to catch up here in the west. They're full of protein and nutrients, while the farming of insects require less land, food and water to raise than traditional livestock (as well as producing less greenhouse gas, making it a far more sustainable and eco-friendly form of farming). And when cooked and seasoned well, they're crispy and delicious! So why not give them a go? Thanks to JIMINI'S for sharing this recipe with us — a great way to introduce insects into your diet.
- 75cl stock cube
- 1 onion
- 2cl olive oil
- 250g risotto rice
- 12cl white wine
- Salt and pepper
- 150g button mushroom
- 150g oyster mushroom
- 1 shallot
- 18g Imperial Soy Mealworms (1 box)
- 1/2 flat-leaved parsley
- 40g grated Parmesan cheese
- 20g butter
- Prep: 10 minutes
- Cooking time: 25 minutes
- Rating: Easy
1 Heat up the stock. Peel and dice the onion.
2 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. Let it boil down.
3 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).
4 Clean the mushrooms and slice it in small parts. Peel and dice the shallot. Pick the leaves off and slice thinly the parsley.
5 In a casserole dish, brown the mushrooms in olive oil then incorporate the shallots, salt and cook during 1 minute.
6 Finally, add the Mealworms and the parsley. Salt and pepper. Put everything in the risotto cooked with butter and parmesan cheese.
Chef's Hint:To cook a risotto, forecast between 15 to 20 minutes and 2.5 time more liquid than the weight of the rice.