Classic Risotto Recipes

Modern twists on time-honoured favourites.

Risotto, peas and basil with sea snails (‘garusoli’)

What you need

  • [   ] 250 g Vialone Nano rice
  • [   ] 300 g peas
  • [   ] shelled
  • [   ] 60/70 g sea snails
  • [   ] 50 g basil leaves
  • [   ] 90 g extra virgin olive oil
  • [   ] 50 g butter
  • [   ] 2 small shallots
  • [   ] finely chopped
  • [   ] ½ onion
  • [   ] cut into thin strips
  • [   ] 1 carrot
  • [   ] cut into thin strips
  • [   ] 1 small celery stick
  • [   ] cut into thin strips
  • [   ] 1 glass white wine
  • [   ] boiling hot vegetable stock

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How to prepare:

To prepare the sea snails: heat 30 g oil in a saucepan and gently fry the finely chopped onion, carrot and celery. After a few minutes pour in the wine, diluting it with a little water, and add the sea snails. Season and bring to the boil, then simmer for about 2 hours.


Then with the help of a cocktail stick, remove the snails from their shells. Heat a tablespoon of oil in a small frying pan, fry the finely chopped shallot over a high heat and brown the snails, adding the filtered cooking liquor.


To make the peas purée: heat 30 g oil in a saucepan and fry the rest of the shallot until it is golden, add the peas and after 2 or 3 minutes, add a little water. Season and cook for 10 minutes before puréeing 3/4 of the mixture in a blender or food processor.


To make the risotto peas and basil with sea snails: add the risotto to the remaining oil and stir until it is well coated and starting to change colour. Add the boiling hot stock a little at a time until it is cooked. Remove from the heat and beat to a creamy consistency, adding the pea purée prepared in advance and a few whole peas. Cook the basil leaves quickly in boiling hot butter and add these.


Serve the risotto on plates and decorate with the sea snails and their liquor.

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