Classic Risotto Recipes


Modern twists on time-honoured favourites.


Snail risotto


10

What you need

  • [   ] 300 g Gran Gallo Arborio Risotto rice
  • [   ] 50 g butter
  • [   ] 1 chopped onion
  • [   ] ½ glass of white wine
  • [   ] 1 l hot beef stock.
Sauce
  • [   ] 200 g chopped snails
  • [   ] 50 g butter
  • [   ] 1 chopped onion
  • [   ] 2 crushed cloves of garlic
  • [   ] 2 chopped basil leaves
  • [   ] nutmeg
  • [   ] ½ l vegetable stock
  • [   ] salt
  • [   ] pepper and parsley

Proposed by: Massimo Ferrari


20'
4
Easy

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How to prepare:

Preparing the sauce for snail risotto: melt the butter in a saucepan and cook all of the sauce ingredients together for 20 minutes.

 

 

To make the risotto: sauté the chopped onion in a heavy bottomed saucepan in 30 g of butter until softened. Add the rice and fry well until transparent. Add the wine and simmer until evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary.

 

 

Continue in this way for about 12 minutes. Add the sauce and cook the rice for another 4 minutes. Remove from heat and stir in the butter and parsley. Season to taste your snail risotto.


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