50g unsalted butter, plus extra to serve
1 onion, finely chopped
1/2 bulb fennel, thinly sliced
300g Arborio rice
100ml white wine
Pinch of saffron threads, soaked in
1 tbs hot water
1.2L chicken stock, heated
Meat from 4-6 raw Balmain bug tails
1 small handful chopped tarragon
11/4 cups (100g) grated Parmesan, plus extra to serve
Lemon quarters, to serve
- In a large heavy-based saucepan over low heat, melt the butter, then add the onions and thinly sliced fennel and cook, stirring, for 5-7 minutes, until soft. Add the rice and stir to coat the grains. Add the wine and saffron and stir for 2-3 minutes to reduce down a little.
- Add the stock, 1 cup at a time, stirring continuously and allowing the stock to be absorbed before adding the next cup, until only one cup of stock is left. This will take about 20 minutes. Add the bug meat and the final cup of stock and stir to combine. Season with salt and freshly ground black pepper to taste. The risotto should be a creamy consistency.
- Add the tarragon and Parmesan and stir all the ingredients together.
- Serve immediately with extra Parmesan shavings, a small knob of butter and lemon wedges.