RISOTTO WITH SNAILS

Snail RISOTTO

Elaborate and refined, Alberto De Luca's first course is a well-balanced mix of flavours, colors and aromas: risotto with helix aspersa (snails), Voghiera PGI black garlic, field chicory, Piedmontese malga toma and Castelmagno.

The list of ingredients is rich, as are the flavors that mix with every bite. A true riot of taste in a balanced and balanced contrast of textures and colors. The soft and creamy heart triumphs and the taste buds go into jujube broth.

How to prepare risotto with helix aspersa (snails), Voghiera PGI black garlic, field chicory, Piedmontese malga toma and Castelmagno

To prepare 4 courses you will need:

320 g of Carnaroli rice

400g of snails ( helix aspersa ), boiled and shelled

5 cloves of Voghiera PGI black garlic

200 g of boiled field chicory

200 g of Piedmontese mountain toma cheese

80-100 g of freshly grated Castelmagno

1500 cc of meat broth (bovine muscle, ¼ chicken, carrot, celery, onion)

50 g of butter for toasting the rice

200 cc of dry white wine

50 g of butter for creaming

25 g of butter for the chicory puree

Salt, black pepper, extra virgin olive oil to taste

2 shallots

3 cloves of garlic

3 sage leaves

We wash the snails, let them purge and then pour them into a tall pot, covering them with cold water. Pour in an onion, two sticks of celery, a couple of carrots, a pinch of salt and let them simmer for an hour. Then we drain them, shell them (we keep some shells for decoration), clean them and put them in a bowl.

Meanwhile we prepare the chicory puree. We wash it, boil it with a handful of salt, drain and immerse it in cold water (so that it maintains its color). We drain it again and put it in a pan with two cloves of garlic and a drizzle of oil. Blend it with 25g of butter and a ladle of broth until you obtain a creamy and velvety consistency.

Melt 50g of butter over a low heat with two cloves of black garlic, two shallots and sage. Add more broth if necessary and mix everything together. We add the snails and let the mixture reduce for a couple of minutes.

At this point we move on to rice. Let's toast it, blend it with the wine, letting the alcohol evaporate and bring it to cooking, adding the hot broth. Off the heat, until al dente, stir in the Piedmontese toma cheese and the remaining butter. We add the snails and let the risotto rest for a few moments. We plate and finish each dish with freshly grated Castelmagno and snail shells. Enjoy your meal! Author: Marialuisa La Pietra

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