Are you looking for a recipe for a different risotto than usual? Carnaroli rice, snails and Balsamic Vinegar is the dish for you. Unusual for pairing and amazing for the taste.
Find out how to do this plate.
Ingredients for 4 people
- Carnaroli rice 400 gr
- half of the onion
- 3 tablespoons of chopped chives
- 3 nuts of butter
- grated Parmigiano Reggiano
- 2 spoons of extra virgin olive oil
- 1 litre of broth of vegetables
- 1 clove of garlic “in camicia”
- half a glass of white wine
- a few chives to garnish the dish
- 200 gr of clean and shelled snails
- 1 spoon of fresh chopped garlic
- 1 sprig of rosemary
- vegetable broth
- extra virgin olive oil
- Balsamic Vinegar of Modena PGI
- salt and pepper
Let’s start by preparing snails. Brown the oil, garlic, rosemary and add the snails, salt and pepper. Add a ladle of broth and leave it cooking for 20 minutes, slow fire.
At the end of cooking, when the broth has evaporated, remove the rosemary and add the Balsamic Vinegar of Modena PGI. Amalgamate everything and add some broth. Leave it reducing and remove from the fire.
In another pan, brown the oil with a knob of butter, the clove of garlic, the chopped onion, add the chopped chives and brown. Add the rice, toast it and then blend with the white wine.
Finally, add the boiling broth in double quantity with respect to the rice. Cover the pan with a lid and cook for 15 minutes.
When cooked, add a knob of butter, Parmigiano Reggiano and cream.
Carnaroli rice, snails and Balsamic Vinegar are ready to be served.
Serve by distributing a few snails per dish with their sauce.
We remind you that the Traditional Balsamic Vinegar of Modena PDO is always and only used raw. The Balsamic Vinegar of Modena PGI can be put in a pan on the fire and cooked during the preparation of the food.
See you soon on our blog for new recipes.
Greeting from Modena.