Risotto Venere with bug tails – Jen Smith – Med Meanderings
Savor a special occasion dish with Risotto Venere and bug tails, inspired by Venice. Perfect for celebratory meals.
Ingredients
- 2.5L chicken stock
- 180ml olive oil
- 4 eschalots, finely chopped
- 350g rise nero Venere
- 125ml white wine
- 15 Moreton Bay bug tails, shelled
- 30g butter
- 25g finely grated parmesan
- 2 tablespoons rice polenta
- 300ml pouring cream
- 80g finely grated parmesan
- 3/4 teaspoon agar-agar
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