Carnaroli risotto, snails, chopped parsley and parmesan recipe
Enjoy the Carnaroli risotto, snails, chopped parsley and parmesan recipe recipe, based on selected regional products from Sherpa stores!
Ingredients
- 300g butter
- 30g ground almonds
- 12g chopped shallots
- 9g salt
- 1cl pastis
- 1 anchovy fillet
- 50g parsley
- 320g round rice for risotto
- 1l chicken stock
- 1 onion
- 60g butter
- 100g parmesan
- 20cl white wine
- 48 snails
- 250g finely-grated parmesan
- 25g flour
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