The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Jacques Reymond: Snail and smoked sausage risotto with walnuts and Comté


You'll need

2 tbsp olive oil 1 small onion, finely chopped 300 gm arborio rice 100 ml dry white wine 800 ml hot chicken stock 2 tbsp pouring cream, whipped to soft peaks 2 tbsp walnut oil 30 gm butter, coarsely chopped 2 small smoked sausages, thinly sliced 230 gm canned snails, drained (see note) 4 garlic cloves, finely chopped 2 tbsp coarsely crushed walnut halves 100 gm Gruyère de Comté, shaved 2 tbsp coarsely chopped flat-leaf parsley   Mushroom foam 30 gm butter, coarsely chopped 200 gm button mushrooms, thinly sliced 150 ml pouring cream

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Fold cream through risotto, and serve with sausage and snail mixture spooned over, scattered with walnuts, cheese and parsley, with mushroom foam passed separately.
Note Canned snails are available from select delicatessens.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×