Risotto with Asparagus and Snails

The main ingredient of this season is wild asparagus, which, accompanied by snails, best express the  smells and flavours of the woodland around the Borgo di Colleoli.

Ingredients for 4 people


Clean the asparagus by separating the heads from the stem. Put the most tender chopped part of the stalk in a pan with a clove of garlic. Cook for a few minutes and with the help of a blender reduce to a cream.

Toast the rice in a saucepan, sprinkle with the meat broth and cook for about 12 minutes without letting it dry out. Once cooked, remove from the heat and add the grated cheese and butter and whisk.

Serve and decorate with the snails, seared in a pan with olive oil, and the slightly blanched asparagus tips. Enjoy your meal!

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