UPLOADED/REDIRECTED Escargot Risotto

“This is a twist on a very traditional French dish: escargot with parsley and garlic butter. You will find the components of the classic ingredients with a playful interpretation of risotto, showcasing the food that we like to create at Les Petites Canailles. It’s a great dish to comfort the soul on a nice winter night.” - Chef Julien Asseo. **Photo by Jennifer Olson**

Les Petites Canailles sits in the heart of Paso Robles. It offers a contemporary French farm-to-table menu with an approachable twist of California seasonality created from the pedigree of Courtney Asseo and husband Chef Julien Asseo who studied culinary arts near Bordeaux.

Translated as “the little rascals,” Les Petites Canailles pays homage to the owners’ children. Valuing the craftsmanship of their family, a section of the wine list is dedicated to bottles made by Chef Julien’s family. The exceptional wines pair to create a perfect union of flavors with each dish, and the modern setting creates an elegant yet casual experience for diners to enjoy an intimate piece of Paso Robles.

Les Petites Canailles’ Escargot Risotto with Parsley Garlic Butter

Serves 4

Ingredients

4 oz European-style butter + 2 tbsp

1 bunch of flat leaf parsley

4 garlic cloves, peeled

Salt and black pepper

3 qt chicken stock

1 shallot, peeled

2 cups of Arborio or Carnaroli Rice

1 cup dry white wine

24 large Burgundy escargots from a can

2 tbsp Mascarpone

2 tbsp Parmesan

Instructions

Take out 4 ounces of butter to sit at room temperature 30 minutes before you start cooking to let it soften up. Once it's soft, put it in a mixing bowl and reserve.

Pick off the parsley leaves and finely chop them with the cloves of garlic. Add to the butter, and season with a pinch of salt and cracked black pepper. Whisk until everything is incorporated. Reserve to the side.

Heat up chicken stock in a pot. While the chicken stock is heating up, cut the shallots into a small dice.

Heat a medium size saucepan and add 1 tablespoon of butter. Let it melt. Before it starts browning, add the shallots and start sweating them. Once shallots become translucent add the rice and reduce the heat. Stir the rice until evenly coated with the butter and shallots. Deglaze with the white wine.

Cook off the wine until almost fully reduced; season with 2 pinches of salt and some black pepper.

Start adding the chicken stock a ladle at a time until the chicken stock is fully absorbed by the rice.

Repeat this process slowly as the rice begins to cook. It is important to not add too much stock at once. Continuously stir rice with a spatula, and the rice will get a creamy texture.

After approximately 20 minutes, taste the rice; it should be cooked but still have a little bite (al dente). Make sure you reserve a little chicken stock for later. Once the rice is done remove from the heat and reserve on the side.

Drain the escargots and rinse them under cold water, making sure to drain well.

In a sauté pan, heat 1 tablespoon of butter until it starts to brown, then add the escargot. Sauté until they get a little color and add to the cooked rice.

Bring the rice back to the heat on medium. Stir slowly while adding the final ladle of chicken stock.

Once the rice is loose, add Mascarpone and Parmesan. The texture should be creamy. Keep stirring and add the butter. Stir until fully incorporated and the risotto smooth with a loose texture. Taste for seasoning. Serve risotto in bowls and enjoy.

Read here for insight and information with which to plan your trip to California’s Central Coast.

STORY BY Natalya Sutmiller / PHOTOGRAPHY BY Jennifer Olson

STYLING BY Idlewild Floral