Wild Garlic Risotto with Snails

For the wild garlic risotto with snails, first cut the wild garlic into fine strips, sauté briefly in a little butter and chop. (Do not steam too long, otherwise it will lose its beautiful color.) Finely chop the shallots and sauté in olive oil.

Add the rice, stir briefly and pour in some hot stock. Stirring frequently, gradually add some hot stock and cook the rice until al dente. As soon as the rice still has a slight bite, add a dash of wine. Finally, finish with ice-cold butter, some grated Parmesan cheese and the wild garlic paste. Season to taste with salt and pepper. Sauté the drained snails briefly in butter and season with thyme, salt and pepper. Toss with some chopped wild garlic and spring herbs and arrange on the risotto. Garnish the wild garlic risotto with snails with the fried parsley.

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