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.
2cupshomemade or low-salt chicken brothfind the kind without a bunch of aromatics
For the Escargot
½can small snails - about 2 dozenfreeze the rest for another time if using a larger snail, cut them in half
2tablespoonunsalted butter
1tablespoonminced garlic
2tablespoonschopped parsley
And as alwayssalt 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 RisottoThis 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.