CHEFS' RECIPES
Jacques Reymond: Snail and smoked sausage risotto with walnuts and Comté
“Smoked sausage called saucisse de Morteau is a speciality of the high Jura, while snails are abundant because of the greenery throughout the region.”
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Serves
6
Cooking Time
Prep time 20 mins, cook 40 mins
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2 tbsp
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olive oil
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1
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small onion, finely chopped
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300 gm
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arborio rice
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100 ml
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dry white wine
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800 ml
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hot chicken stock
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2 tbsp
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pouring cream, whipped to soft peaks
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2 tbsp
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walnut oil
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30 gm
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butter, coarsely chopped
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2
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small smoked sausages, thinly sliced
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230 gm
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canned snails, drained (see note)
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4
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garlic cloves, finely chopped
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2 tbsp
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coarsely crushed walnut halves
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100 gm
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Gruyère de Comté, shaved
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2 tbsp
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coarsely chopped flat-leaf parsley
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| Mushroom foam |
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30 gm
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butter, coarsely chopped
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200 gm
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button mushrooms, thinly sliced
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150 ml
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pouring cream
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1
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Heat olive oil in a casserole over medium heat, add onion, sweat until tender (4-5 minutes). Add rice, stir to coat for 1-2 minutes, add wine, reduce by one-third (2-3 minutes). Add stock a ladleful at a time, stirring until stock is absorbed before adding more, stir continuously until rice is al dente and stock is absorbed (20-25 minutes). Remove from heat, add whipped cream to pan without stirring, cover with lid and set aside.
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2
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Heat walnut oil and butter in a large frying pan over medium heat until foaming, add sausage, snails and garlic, season to taste, stir occasionally until sausage is golden(4-5 minutes), set aside.
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3
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Meanwhile, for mushroom foam, heat butter in a large frying pan over low heat, add mushrooms, sauté until tender but not coloured (5-6 minutes). Add 300ml water, season to taste, simmer until infused (4-5 minutes), strain into a clean pan. Add cream, bring to the simmer, process with a stick blender until foamy, keep warm.
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4
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Fold cream through risotto, and serve with sausage and snail mixture spooned over, scattered with walnuts, cheese and parsley, with mushroom foam passed separately.
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Note Canned snails are available from select delicatessens.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Jacques Reymond
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles
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