Prep time 3 hours
1 onion, finely chopped
1 garlic clove, finely chopped
1 cup white wine
2 slices of guanciale, chopped
Extra virgin olive oil
Salt and freshly-ground pepper
1 garlic clove
Salt and pepper, to taste
100ml extra-virgin olive oil
Handful flat-leaf parsley leaves
Handful basil leaves
1 garlic clove, chopped
2 teaspoons capers, drained
200ml extra virgin olive oil
1 lemon, juiced
300ml chicken stock or vegetable stock
1 tablespoon extra virgin olive oil
3 tablespoons butter (divided)
1 medium shallot finely chopped
300g Arborio rice
100g parmesan cheese aged 24 months (grated)
Sea salt, to taste
Begin by preparing the snails. To clean the snails, place them in a big container filled with water and sea salt, rinse and change water until it becomes clear. Boil them in water for 1hr 35minutes, let them cool, remove from the shells and clean the ends.
To make the salsa verde place the parsley, basil, garlic and capers in a food processor. Process until finely chopped. With the motor running, add oil and 2 tablespoons of lemon juice to the parsley mixture. Process until well combined. Season with sea salt and pepper. Let it stand for 10 minutes before using.
For the burnt garlic mix the garlic cloves with 2 tablespoons olive oil, salt and pepper and cook in the oven at 180 degrees C, until an intense golden brown. Take out, put in a food processor, add olive oil and blend until you have a thick paste.
Begin making the risotto by heating the stock to a simmer. Lower the heat so that the stock stays hot while cooking the risotto. In a large, heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma without letting the rice turn brown. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy (al dente). Stir in the remaining 2 tablespoons of butter, burnt garlic paste and parmesan cheese. Season to taste with sea salt.
Whilst the risotto is cooking finish off the snails by heating some olive oil in a pan and lightly frying the onion and garlic. Add the snails and wine and let the wine evaporate. Add 2 spoons of salsa verde, cover the saucepan and let the snails cook slowly over a low flame for a couple of minutes. Meanwhile, put the chopped guanciale on a baking sheet and bake in the oven until crispy.
Serve the risotto mixture in four plates and add the snail mixture on top. Drizzle with salsa verde and some of the crispy guanciale.
Michele Chiarlo, Cipressi Nizza DOCG, Piemonte, Italy
Grape Variety: Barbera
Intense ruby red colour with a complex, structured taste. Surprising for its clarity and elegance. Notes of red fruit, mature cherry, raspberry, and sweet hints of tobacco. Impressive for its fresh softness and roundness with a pleasing savoury finish.
Abraham’s Supplies Co. Ltd
T: +356 2156 3231