Balmain Bug, Saffron Fennel Risotto

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

The ingredient of Balmain Bug Saffron Fennel Risotto

• 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 100g grated parmesan plus extra to serve
• lemon quarters to serve

The Instruction of balmain bug saffron fennel risotto

• 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

Nutritions of Balmain Bug Saffron Fennel Risotto

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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