Level: Medium | Total Time: 70 minutes | Yield: 2 servings
This will be the recipe description. Savor never stops searching the world for the next big flavor and the experience only ethnic food can create. This love for international flavors is driving the hottest emerging trends in food, and Savor Imports can help bring them to your menu.
Ingredients
- 300 g Savor escargots, about 12-16 larger-sized snails
- 28 oz can Savor San Marzano tomatoes, pureed
- 1 cup Savor carnaroli rice
- 2 tbsp Savor white wine vinegar
- 2 tbsp Savor extra virgin olive oil
- 2.5 cups Water
- Half a red onion, finely chopped
- 1 bay leaf
- Salt and freshly grated pepper to taste
Directions
Prepare the escargots
Rinse very well and soak in a bowl filled with fresh water for 5 minutes.
Make the risotto
Add the olive oil and the onion to a pot and sauté over high heat for 2 minutes or until the onion is translucent. Add the escargots and stir for 2 minutes. Add the pureed tomatoes, the bay leaf, the salt, and the freshly grated black pepper. Add enough water (if needed) to almost cover the escargots and bring to a boil. Cover with the lid, reduce heat to a gentle simmer and cook for 20 minutes (halfway through cooking check the pot and add a splash of water if necessary).
Remove the escargots with a slotted spoon and transfer them to a plate. Add the water and the rice to the tomato sauce. Bring to a simmer, cover the pot with the lid and cook for 10 minutes. Add the escargots, stir gently and continue cooking covered for another 6 minutes. Turn off the heat and let the food rest in the pot for 4-5 minutes or until the sauce is absorbed by the rice.
Serve immediately and enjoy!
