Risotto with snails and late radicchio

Name: Risotto with snails and late radicchio
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; pepper

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A recipe to be discovered, the intense flavor of the snail, is coupled with the delicate flavor of late radicchio. A very delicious first course with products from the Friuli-Venezia Giulia region.

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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
pepper