Risotto with snails


Ingredients for 4 people:
280 gr of Vialone Nano rice
6 tablespoons of extra virgin olive oil
200 ml of dry white wine
1.5 litres of vegetable stock
400 gr of shelled and cleaned snails
100 gr of chopped carrots, celery and onion
40 gr of chopped garlic
chopped parsley
finely chopped herbs (marjoram, thyme, chives)
chilli pepper


Boil the snails. Fry the chopped carrots, celery, onion and garlic slowly in half the oil. Add the boiled snails, simmer with half the white wine and cook for 10-15 minutes. Meanwhile toast the rice in the remaining oil, simmer with the remaining wine and let it evaporate. Add the snails with their sauce, season and cook with the boiling stock for 14-15 minutes.
Add the chopped herbs and parsley, season with salt and chilli pepper.
Cover for 1-2 minutes and serve.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).