Balmain bug, saffron & fennel risotto

This recipe for seafood risotto is perfect for anyone looking for a bit of comfort food.

Recipe «Balmain bug, saffron & fennel risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 tbsp hot water, 1.2L Massel chicken style liquid stock, heated, Meat from 4-6 raw Balmain bug tails , 1 small handful chopped tarragon, 1 1/4 cups grated parmesan, plus extra to serve, Lemon quarters, to serve.

Ingredients:

• 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 tbsp hot water 
• 1.2L Massel chicken style liquid stock, heated 
• Meat from 4-6 raw Balmain bug tails 
• 1 small handful chopped tarragon 
• 1 1/4 cups grated parmesan, plus extra to serve 
• Lemon quarters, to serve 

Instructions

1. 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.
2. 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.
3. 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.