Beetle Larvae Risotto

Beetle Larvae Risotto

Sarah Mickey All Recipes, Insect Recipes, Rice Recipes, Risotto Recipes Leave a Comment

Beetle Larvae Risotto

This recipe was developed by our awesome customer Blake Skinner. A true kitchen chemist, he used weights for all quantities; we’ve just adapted a couple of measurements for home cooks. Otherwise, it was perfect. This is a hearty and satisfying entrée dish to cozy up with.

INGREDIENTS
  • 3-4 cups Vegetable Broth
  • 1/2 cup Sundried Tomatoes
  • 2 Plum Tomatoes
  • 1/2 medium Sweet Onion, small diced
  • 1-1/4 cups Carnaroli or Arborio Rice
  • 2 cloves Garlic
  • 1 Tbsp Butter
  • 3 Tbsp Olive Oil
  • 6 ounces White Wine
  • Scant 1 cup of Beetle Larvae
  • 1/3 cup finely-shredded Parmesan Cheese

DIRECTIONS

1

Saute onions at medium-low heat until partially transparent.

2

Add the garlic, and saute until the onions are fully transparent.

3

Add the rice, and stir to coat. Cook until you catch the scent of roasted rice.

4

Crumble the beetle larvae and add them to the pan. Then add the wine, and cook until the pan is nearly dry.

5

Add the tomatoes, basil, parmesan cheese, and a couple good pinches of salt and pepper.

6

Add 1 cup vegetable broth, and cook, stirring occasionally, until the pan is nearly dry. Add another cup of broth, and repeat. Add a third cup when the pan is nearly dry again.

7

Once that cooks down, taste a spoonful of the rice. Is it the consistency you want? For risotto, you’ll typically be looking for a soft and creamy texture, with a bit of firmess in the center of each grain of rice, but no grainy hard center that sticks in your teeth. If it hasn’t softened enough, and 1/2 to 1 cup more broth, and then try again once it’s cooked down.

8

Once you reach the desired consistency, add a tablespoon of butter, remove from heat, and stir until combined. Serve.

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