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Cuisine Category
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Food Category
- Cuisine: Italian
- Serves 6
Ingredients
2.5L chicken stock180ml (¾ cup) olive oil
4 eschalots, finely chopped
350g (1¾ cups) riso nero Venere*
125ml (½ cup) white wine
15 Moreton Bay bug tails*, shelled
30g butter
25g (⅓ cup) finely grated parmesan
2 tbs rice polenta*
Parmesan zabaglione
300ml pouring cream
80g (1 cup) finely grated parmesan
¾ tsp agar-agar*
Preparation
Place stock in a pan, cover, bring to the boil, then reduce heat and keep at a gentle simmer.Heat 60ml (¼ cup) oil in a large, heavy-based saucepan over medium heat. Add eschalots and cook, stirring, for 5 minutes or until translucent. Add rice and stir for 2 minutes or until well coated. Add wine, bring to the boil and cook for 1 minute or until reduced by half. Gradually add 250ml (1 cup) stock and cook, stirring occasionally, until stock has been absorbed. Repeat with the remaining stock until all liquid has been absorbed and the rice is al dente; this will take about 1 hour.
Meanwhile, to make parmesan zabaglione, simmer cream in a small saucepan over medium-high heat for 5 minutes or until reduced by half. Remove from heat, whisk in parmesan and agar-agar, and blend with a stick blender until light and frothy. Season with sea salt and set aside until needed.
Cut 9 bug tails in half lengthwise, leaving the remaining 6 whole. Heat 60ml (¼ cup) oil in a large frying pan over medium-high heat and cook halved bug tails, turning, for 4 minutes or until almost cooked. Transfer to risotto. Wipe pan clean and reserve. Add butter and parmesan to risotto, and stir vigorously to form a creamy consistency.
Heat remaining 60ml (¼ cup) oil in the reserved pan over medium heat, dust whole bug tails with rice polenta, shake off excess, then cook for 4 minutes or until golden and just cooked. Drain on paper towel.
Divide risotto Venere among bowls, top each with a whole bug tail and spoon over warmed parmesan zabaglione to serve.
* Riso nero Venere (black Venus rice) is from selected delis and specialist food shops. You can substitute carnaroli or arborio, but it will take less time to cook and require less stock.
* Moreton Bay bug tails are available from selected fishmongers.
* Rice polenta is from specialist food shops. Guy uses the Ferron brand of rice polenta.
* Agar-agar is a gelatinous substance made from seaweed, which is used as a setting or thickening agent. It's available from health food shops.
Drink: 2008 Tommaso BussolaValpolicella Classico
Photography by Derek Swalwell. Drinks suggestion by Mark Protheroe. Interview by Selma Nadarajah. Location Grossi Florentino, 80 Bourke Street, Melbourne, Vic, (03) 9662 1811; grossi.com.au
If you enjoyed this Risotto venere with bug tails recipe then browse more Italian recipes, rice recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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