INGREDIENTS
- 300 grams Carnaroli rice
- 1 tablespoon yellow flour
- 1 onion
- 1 stalk celery
- 1 sprigof parsley
- 1 kilo snails
- 100 gramsparmesan
- 1/2 glass white wine
- 3 tablespoons red wine vinegar
- 1 clove garlic
- 1/2 liter vegetable broth
- salt to taste
INSTRUCTIONS
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Prepare a pan of salted water, add a spoonful of yellow flour and three spoons of vinegar. Pour in the snails and leave to boil for three hours. After this time, drain the snails, shell them and wash them under running water.
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Fry the onion, celery and garlic in a saucepan, then add the snails and brown for a few minutes.
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Add the rice. Toast it for a few minutes, then add the white wine and let it evaporate.
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Cook the risotto, stirring and adding the broth little by little.
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Once cooked al dente, garnish the rice with chopped parsley. Serve the grated cheese separately.
Different varieties of rice require different cooking times. This recipe indicates the cooking time for the entire dish. If you want al dente rice it is necessary to respect the cooking time of the rice from when it is combined with boiling water or broth. The times are also affected by the quantity and quality of the seasoning that comes into contact with the rice during cooking.
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