The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

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...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×