Dinner party | Risotto with Peas & Moreton Bay Bugs Recipe
The variety of fish and shellfish available at the moment is fantastic. I saw some Moreton Bay bug meat and concocted this risotto. It tasted delicious, I think this was largely due to the fact that I kept the risotto simple and didn’t introduce too many flavours. This would be a dinner party show stopper.
Risotto with peas & Moreton Bay bugs
Serves 4 (with some leftover for arancini – see below)
500g arborio or carnaroli rice
1 onion, diced finely
3 cloves garlic, diced finely
50ml olive oil
1 litre of concentrated fish stock (I buy this from my fishmonger)*
1 litre of water
200ml dry white wine (Riesling is perfect)
4 pieces of bug meat or 8 green prawns
1 birds eyechilli, finely diced
1 garlic clove, extra finely diced
1 cup frozen or fresh peas
2 cups of chicken stock
Olive oil, extra
Salt & pepper
1 cup finely grated parmesan
*If you can’t get the concentrated homemade stock use 2 litres of fish stock rather than 1 of water and stock.
Put the stock and the water in a saucepan and bring to the boil & then simmer.
Melt the butter with the oil over a medium heat in a separate large saucepan and sweat the onion and garlic, taking care not to brown them.
Add the wine until stir gently until evaporated.
Add the hot stock one ladleful at a time. Stir as little as possible so that the risotto doesn’t become gluggy.
Meanwhile marinate the bug meat or peeled green prawns in the chilli and garlic and drizzle with olive oil.
Cook the peas in the chicken stock and drain, reserve the cooking liquid. Blitz the peas up until a smooth vibrant green adding a little stock, if necessary.
The risotto should take 20-25 minutes to cook, when the rice is aldente (still a little firm) stir in the pea mixture and the parmesan. Season to taste.
In a separate pan, lightly cook the bugs or prawns until they start to firm up.
Serve the risotto and place the bugs on top. Drizzle with olive oil.
These are a great party nibble or starter and freeze really well if you want to make now and eat later.
Grapeseed or olive oil
Simply roll cold, leftover risotto into small balls, stuff with mozzarella and roll in breadcrumbs.