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Risotto with snails and late radicchio

Region: Friuli-Venezia Giulia
Difficulty: Easy Doses: For 4 people
Ingredients

320 g of Riso Vialone nano friulano,

400 g of Chiocciola Zigrinata, Maruzza or Corrugata meat (fresh, precooked, or frozen product)

1 litre of vegetable stock

1 glass of Friulano Friuli colli orientali wine,

1 Cavasso Nuovo red onion or Cosa Valley pink onion,

1 medium-sized carrot

2 heads of late radicchio,

2 tablespoons of Estern Hills oil,

2 knobs of butter,

salt and pepper to taste,

Introduction

A recipe to be discovered, the intense flavor of the snail, is accompanied by the delicate flavor of late radicchio. A very delicious first course with products from the region.

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