Modern twists on time-honoured favourites.
Garlic, clams and sea snails risotto
What you need
- [ ] 300 g Riserva 1856 Carnaroli Risotto rice
- [ ] 50 g butter
- [ ] 1 onion
- [ ] 1 chopped celery (costa)
- [ ] 1 chopped carrot
- [ ] 300 g white wine
- [ ] 1 l hot fish stock
- [ ] 40 sea snails
- [ ] 40 clams
- [ ] 80 g extravirgin olive oil
- [ ] 120 g garlic cloves
- [ ] 100 g milk
- [ ] chopped parsley
- [ ] salt and pepper
Proposed by: Elia Rizzo
How to prepare:
Garlic, clams and sea snails risotto: using a saucepan sauté the chopped onion, celery and carrot in 20 g of butter, pour in the wine, 1 litre of water, sea snails and boil for 2 hours. Remove sand from water and clean the snails under a current of water for 1 hour.
Using another saucepan brown 1 garlic clove in a tbs. of oil, sauté the clams for 3 minutes, than shell and keep aside the cooking sauce. Boil 100 g of garlic in 100 g of milk and whip up it.
Sauté the rice in 30 g of butter in a heavy bottomed saucepan and add a ladleful of the hot fish stock and simmer. As the stock is absorbed add more stock when necessary.
Continue in this way for about 16 minutes. Remove the risotto from heat and add the garlic sauce and stir it in oil and parsley. Serve the risotto adding clams, snails and sauces.