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Escargots recipe -Greek snail risotto feat

Escargots recipe (Greek snail risotto)

This easy escargot recipe is a Greek snail risotto with tomato sauce. Read more for all the information you need about how to clean, prepare and cook fresh snails.

Course Main Course
Cuisine gluten-free, Greek, Mediterranean
Keyword escargot, rice, risotto, snail, tomato
Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings 2
Calories 590 kcal
Author Makos

Ingredients

  • 300 grams escargots weighed with the shells or about 20-30 medium-sized snails
  • 2 tablespoons wine vinegar
  • half red onion finely chopped
  • 2 tablespoons olive oil
  • 1 bay leaf
  • salt and freshly grated pepper to taste
  • 1 cup pureed tomatoes
  • 1 cup risotto rice such as Arborio, Carolina, Carnaroli
  • 2.5 cups water

Instructions

  1. Prepare the escargots: Rinse very well and soak in a bowl filled with fresh water for 5 minutes. Clean with a sponge and remove the membranes with the tip of a knife.

  2. Bring a pot filled with water and 2 Tablespoons wine vinegar to a boil. Transfer the snails to the pot and cook for 2 minutes. Drain and rinse very well until the escargots are very clean.

  3. Make the risotto: Transfer the olive oil and the onion to a pot and saute 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).

  4. 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 eat!

Recipe Notes

If you can only find canned escargots rinse them well and, skip steps 1 and 2.

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