Risotto is a classic Italian dish.
There are many versions, some very traditional and others quite innovative, one of the most famous being Risotto alla Milanese (with saffron).
There are also many types of rice, about 50 different varieties grow in Italy alone.
Rice is a key component in various food cultures, being healthy and rich in nutrients.
As we know, rice is gluten-free, hence it’s an ideal food for those suffering from coeliac disease.
In today’s recipe we show you a variant of the traditional risotto dish, that involves the use of crickets and mealworms in two different stages of the preparation.
Let’s have a look at the ingredients:
1 pack of naturally dehydrated crickets
1liter of vegetable broth
80 gr of rice (your favourite type)
1/2 pack of thyme & oregano mealworms
A knob of butter
Pepper and salt to taste
The process is simple, you just need to check and stir often:
Break (or crush) the crickets into small pieces, put them in the broth and bring to a boil
Put salt and add the rice, boil until all the liquid is absorbed (about 15 minutes)
Turn off the heat, add the knob of butter, the mealworms and the parmesan cheese and stir well
Put the risotto in the plates and sprinkle some pepper
You’ll be surprised with the result: a delicate and velvety risotto with light hints of toasted nuts, thyme, oregano and pepper. Of course, it is to be accompanied by the right wine!
This recipe can ben changed according to taste, so you can experiment using different seasoned insects. The combinations are endless, just like your creativity!