Method

Serves 4

For the risotto:

1. Cut the shallots into fine brunoise pieces (julienne the cucumber then turn 90 degrees and dice to create fine cubes). 
 

2. Sweat shallots in butter until no colour. Add the risotto rice and toast until all the grains have reached a good temperature. Set timer for 18 minutes.

3. Add a splash of white wine, season with salt and pepper and reduce while stirring. Before the risotto becomes dry in the pan, add ladles of chicken stock as required. Stir frequently.

4. When the 18 minutes is up, spread the rice out evenly on a flat tray to cool.

5. Reheat the rice in a pot before adding chicken stock and cook for a further 5 minutes.

6. In a separate pan, sear 4 bug tails for presentation.

7. Take the remaining bugs and dice the meat. Add this to the rice at the end of the cooking process.

8. When the bug meat is cooked, remove from the heat and mix in the butter and parmesan. Season with salt and pepper to taste.

9. To serve, garnish with the bug tails and parmesan zabaglione.

For the parmesan zabaglione:

1. Reduce the cream in a hot pan by half. Add the parmesan. Take off the heat and mix with a stick blender.

2. Pour into the cream siphon and charge. Shake vigorously before using.