recipes "Classic Risotto Recipes"


Modern twists on time-honoured favourites.


Chanterelle risotto with vine snail ragout


What do you need

  • [   ] 300 g Riserva 1856 Carnaroli rice
  • [   ] 20 large snails in their shells purged
  • [   ] 200 g chanterelles washed and trimmed
  • [   ] 1 l vegetable stock
  • [   ] 1 shallot
  • [   ] finely chopped
  • [   ] 1 cup tomato purée
  • [   ] 100 g carrot
  • [   ] celery and onion
  • [   ] finely chopped
  • [   ] ½ garlic clove
  • [   ] 1 good tablespoon pesto (basil
  • [   ] parsley and oil)
  • [   ] 100 g butter
  • [   ] 50 g extra virgin olive oil
  • [   ] 1 bunch of basil
  • [   ] 80 g parmigiano-reggiano Parmesan grated
  • [   ] 1 glass dry white wine

Proposed by: Annamaria Leoni


40'
4
Medium

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How to prepare:

To make the snail ragout: heat a little butter and oil in a frying pan and gently fry the finely chopped carrot, celery and onion. Add the snails, after boiling them for a few minutes, and cook over a low heat for about 2 hours, adding a little stock if necessary. Halfway through cooking, add the tomato. Adjust seasoning.

 

To make the risotto: heat the butter is a heavy-based pan and gently fry the shallot. Add the rice, stirring until it is well coated and begins to change colour. Add the chanterelles. Pour the wine over and evaporate off. Continue cooking by adding the boiling hot stock a little at a time.

 

When the risotto is cooked ‘al dente’, add the snail ragout and beat to a creamy consistency with the cheese.

 

Serve on hot plates, drizzled with the pesto and decorate with the shells filled with ragout.

 
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