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Risotto with snails and late radicchio
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
For 4 people
Ingredients
320 g of Riso Vialone nano friulano,
400 g of Chiocciola Zigrinata, Maruzza or Corrugata meat (fresh, precooked, or frozen product)
1 litre of vegetable stock
1 glass of Friulano Friuli colli orientali wine,
1 Cavasso Nuovo red onion or Cosa Valley pink onion,
1 medium-sized carrot
2 heads of late radicchio,
2 tablespoons of Estern Hills oil,
2 knobs of butter,
salt and pepper to taste,
Introduction
A recipe to be discovered, the intense flavor of the snail, is accompanied by the delicate flavor of late radicchio. A very delicious first course with products from the region.
Preparing
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