Saffron Risotto with Moreton Bay Bugs

I love Bill Granger, and have all of his recipe books.

This recipe is my variation, of his Saffron Risotto with

Lobster from Bill's Basics Cookbook.

You could also use crabmeat or scallops.

The plain saffron risotto without the seafood,

makes a nice alternative to a casserole

instead of potatoes or pasta

Ingredients

50g Butter

1 Tbsp Olive Oil

1 Onion, finely chopped

1/2 Fennel Bulb, finely chopped

3 cloves Garlic, finely chopped

500g Arborio Rice

200ml White Wine

Saffron Threads

1.5L Vegie Stock

4 cooked Moreton Bay Bugs,

   flesh removed from shells, roughly chopped

2 Tbsp Lemon Juice

2 Tbsp Chives, finely chopped

1 Tbsp Dill, finely chopped

Method

Heat half the butter, and olive oil in large pan with a handle on a high heat

Once melted and combined, add onion and fennel, and cook for 3 to 5 minutes

Add garlic, and cook until fragrant

Next, add the rice, and shake the pan by it's handle, until all the ingredients are well combined

When the rice is translucent, add white wine, again shake the pan by it's handle a few times

Once the wine is absorbed, and the saffron, and one cup of stock. Reduce the heat to a simmer

Shake the pan by it's handle, every so often, during the stock absorption process

Once the stock is absorbed, keep adding a cup of stock at time, until the 1.5L of

stock has been used up. This process could take up to 20 minutes

The rice should be a creamy texture, after all the stock has been absorbed,

it is fine to add a water if you feel the rice isn't cooked enough

Once the rice is cooked to your liking. 

Add the remaining butter, the bug meat, and the lemon juice

Season with salt and pepper, put the lid on the pan for 2 minutes,

and remember to shake the pan once or twice

Sprinkle with chives and dill, and serve with a rocket salad and crusty bread.