- 200g spelt*
- One finely chopped onion
- One clove of garlic
- One quarter of a bunch of chives, chopped very finely
- 5cl of wine
- Half a litre of poultry stock (can be chicken, but can be made from any other poultry)
- One sprig of thyme and a bay leaf (if these are tied together with a bit of cooking string, they can be retrieved easily later on)
- Three dozen small snails (petits gris**)
- Two soup spoons of mature Isigny Sainte-Mère Mimolette cheese (can be flaked)
- One spoonful of Isigny Sainte-Mère AOC crème fraîche
- 20g Isigny AOC butter
- A little olive oil
- Table salt and freshly ground pepper
Put a little olive oil in a frying pan and heat the snails vigorously before putting them to one side to keep warm. Meanwhile, brown the finely chopped onion in 20g of Isigny AOC butter, add the spelt, a sprig of thyme and a bay leaf, stir briefly, then add the white wine, turn up the heat and reduce to half, then add the poultry stock and cook until all the liquid has evaporated. Add the crème fraîche and the mature Mimolette, with a very finely chopped clove of garlic and the chopped chives, before checking and adjusting the seasoning. Turn the risotto out into a serving dish, adding the snails on top.
*Spelt is an ancient wheat variety, believed to be similar to that grown by the Romans. Grains of modern wheat can be used instead, if necessary.
**Petits gris are small snails, usually sold in cans but not to be confused with the larger snails served in shells as starters.