Basil Risotto with Escargot
This recipe for Basil Risotto with Escargot is a delicious combination of tender canned snails, fresh basil "pesto" and creamy risotto. Can be ready in 30 minutes or less.
Ingredients
- For the Basil "Pesto"
- 2 cups fresh basil leaves lightly packed
- 1- ounce grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- For the Risotto
- ¼ cup finely chopped shallot
- 2 tablespoons extra virgin olive oil
- 1 cup arborio or other short-grain Italian rice
- ½ cup vermouth or dry white wine
- 2 cups homemade or low-salt chicken broth find the kind without a bunch of aromatics
- For the Escargot
- ½ can small snails - about 2 dozen freeze the rest for another time if using a larger snail, cut them in half
- 2 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoons chopped parsley
- And as always salt and pepper
Instructions
- Prepare the Basil "Pesto": Place the basil leaves in the work bowl of a food processor; pulse, using on/off pulses until chopped, then add the parmesan along with the olive oil, pulse together until it is finely chopped. Add the lemon juice, pulse one or two times. Set-aside.
- Prepare the Risotto This method is for using a pressure cooker. For other cooking methods refer to the links on the intro.Heat the oil over medium heat; when hot add the shallots, rice, and a pinch of salt. Sauté for about 4 - 5 minutes, or until the rice is translucent. Add the vermouth and allow it to evaporate, while stirring constantly. Add the chicken stock, bring to a simmer. Lower heat to maintain a simmer and put the lid onto the cooker. Once it has reached pressure, cook for 7 minutes. Release the pressure using the quick-release method (place the pot under cold running water). Continue to cook, stirring until the rice has reached the consistency you prefer. I like mine to be a little moist, but not swimming. You can adjust the creaminess with additional stock if it gets too dry.
- Prepare the Escargot: While the risotto is cooking, heat the butter in a small sauté pan over medium-low heat, add the garlic along with a pinch of salt and freshly ground pepper. Cook, for about 1 minute, then shut off the heat and allow to stand for 5 minutes - this will ensure the garlic flavor is infused into the butter, without worry about burning the garlic. Turn the heat back on and when hot, add the snails. Stir around in the hot garlic butter until the snails are hot. Stir in the parsley.
- To Finish: Once the risotto is finished, stir in the basil pesto. Top with the seasoned snails. Serve in wide warmed bowls. Top with a bit of lemon zest, if desired.
Notes
This is written as 2 main servings. If you prepare it as a side or first course, it will feed 4 to 6 people.
Nutrition
Serving: 1gSodium: 657mgCholesterol: 88mgCalories: 572kcalPolyunsaturated Fat: 14gSaturated Fat: 8gFat: 26gProtein: 17gCarbohydrates: 57g
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