Morton Bay Bug Risotto

    1 hour

    Morton Bay bugs are the seafood of choice for this risotto but you could also substitute large sliced prawns.


    South Australia, Australia
    3 people made this

    Serves: 6 

    • 18 Morton Bay bug tails, shelled
    • 1 1/4 litres chicken stock
    • 50ml olive oil
    • 1 fennel bulb, sliced
    • 2 teaspoons fennel seeds, crushed
    • 1/2 teaspoon chilli flakes
    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 1 1/2 cups Arborio rice
    • 100g parmesan, grated
    • 30g butter
    • juice of 1/2 lemon
    • 1/4 cup parsley, chopped
    • parmesan to top
    • salt and pepper to taste

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Slice bug tails into 2cm medallions. Bring chicken stock to a boil. Saute fennel, fennel seeds, chilli flakes, onion and garlic in 50ml olive oil until onion is transparent. Season to taste.
    2. Add rice and stir through until rice is coated with oil. Increase heat and add stock one cup at a time, stirring until absorbed. Continue until rice is almost cooked, about 30 minutes.
    3. Add the bug tails and simmer until just cooked through, then fold in the grated parmesan, butter, lemon juice and parsley. Serve with extra parmesan.

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