fbpx Carnaroli risotto, snails, chopped parsley and parmesan recipe

Carnaroli risotto, snails, chopped parsley and parmesan recipe

Risotto Carnaroli, escargots, persillade et parmesan
Preparation time
25 min
Cooking time
30 min

Some history

Held to be the \"crème de la crème\"" of rice


The snail butter:
300g butter
30g ground almonds
12g chopped shallots
9g salt
1cl pastis
1 anchovy fillet
50g parsley

The risotto:
320g round rice for risotto
1l chicken stock
1 onion
60g butter
100g parmesan
20cl white wine
48 snails

The parmesan crisps:
250g finely-grated parmesan
25g flour


<strong>The snail butter.</strong>
Cream the butter with the other ingredients.

<strong>The risotto.</strong>
Sweat the onions in 30 g of butter, add the rice and cook until translucent.
Deglaze with some white wine and reduce.
Add the stock gradually for 20 minutes.
Roll the snails in the butter, add them to the risotto and finally put in the rest of the butter and the parmesan cheese.

<strong>The parmesan crisps.</strong>
Mix the flour and parmesan together and cook until golden in a non-stick pan.
Turn the crisp over, roll it into a cigar and place over the snails.

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