Carnaroli risotto, snails, chopped parsley and parmesan recipe
Held to be the \"crème de la crème\"" of rice
The snail butter:
30g ground almonds
12g chopped shallots
1 anchovy fillet
320g round rice for risotto
1l chicken stock
20cl white wine
The parmesan crisps:
250g finely-grated parmesan
<strong>The snail butter.</strong>
Cream the butter with the other ingredients.
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.