Ingredients for 4:
400g Risotto rice (eg Arborio)
1 tin of snails (2 dozen)
2 medium onions (finely chopped)
12 dried apricots (sliced)
12 prunes (sliced)
1 big handful of dried raisins
2 teaspoons of smoked paprika
1 teaspoon of turmeric
100ml liquid crème fraiche
50g butter
Fig oil
Salt & pepper
Flaked almonds & parsley for decoration
Method:
Brown the snails in a pan with a spoon of butter and reserve.
To create the stock boil 1ltr of water and add the turmeric, paprika, apricots, prunes and dried raisins.
Heat the remaining butter in the cazuela (Spanish terracotta dish great for keeping the moisture) on the stove top and add the chopped onions. Cook till soft but not brown. Add the rice and cook until translucent (about 2 minutes).
Add the stock of spices and dried fruits ladle by ladle (wait until the liquid boils off between each ladle).
Once the last ladle of stock has evaporated, add the snails, a few drops of fig oil and the crème fraiche. Mix together and serve quickly.
Decorate with some flaked almonds and finely chopped parsley.
Shopping list:
Onions & parsley – Jason, Your Heartland Green grocer
Dried apricots, prunes, dried raisins, curcuma and almonds – Tashin Turkish Bazaar
Fig oil – Aceto Downunder
Risotto rice, snails and smoked paprika – La Cigale Kitchen Shop