The Insect Cookbook by Dicke Marcel van Huis Arnold van Gurp Henk Takken-Kaminker Franoise Blumenfeld-Schaap Diane

Author:Dicke, Marcel, van Huis, Arnold, van Gurp, Henk, Takken-Kaminker, Franoise, Blumenfeld-Schaap, Diane
Language: eng
Format: epub
Tags: -
Publisher: Columbia University Press
Published: 2014-01-27T16:00:00+00:00

YIELD: SERVES 4

Ravioli. (Floris Scheplitz)

Wild Mushroom Risotto. (Floris Scheplitz)

Wild Mushroom Risotto

RISOTTO

2 tablespoons olive oil

1 onion, minced

1 garlic clove, crushed

1¾ cups (400 g) raw arborio rice

¼ cup (60 ml) dry white wine

4 cups (1 L) vegetable stock (homemade or prepared from a bouillon cube)

MUSHROOM MIXTURE

3 tablespoons olive oil

2 tablespoons (10 g) unsalted butter

½ pound (220 g) mixed wild mushrooms, such as chanterelles, oyster, shiitake, porcini, and portobello, cleaned and chopped roughly

1 garlic clove, crushed

1 teaspoon chopped fresh thyme

⅔ cup (25 g) buffalo worms

12 grasshoppers, legs and wings removed

Salt and freshly ground black pepper

1 tablespoon red wine vinegar

4 tablespoons (50 g) unsalted butter

½ cup (50 g) grated Parmesan cheese

3 tablespoons chopped fresh parsley

• Prepare the risotto: Heat the olive oil in a saucepan over medium heat and fry the onion and garlic gently until soft but not starting to brown. Add the rice and fry gently for 1 more minute. Pour in the white wine and half of the stock and stir constantly while the rice continues to cook gently. When the liquid has been absorbed, add another splash of the stock, again stirring and cooking until absorbed. Repeat until the rice is tender and creamy, about 15 minutes.

• Prepare the mushrooms: Heat the olive oil and butter in a heavy-bottomed pan over medium-high heat. When hot, add the mushrooms and fry until nicely browned. Add the garlic, thyme, buffalo worms, and grasshoppers and fry for 1 or 2 minutes. Season to taste with salt and pepper and remove from the heat.

• Mix half of the mushroom mixture, the red wine vinegar, butter, half of the Parmesan, and half of the parsley into the risotto. Divide the risotto among four plates. Top with the remaining mushrooms. Garnish with the rest of the Parmesan and parsley.

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