In a wide sauté pan or heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Add the finely minced shallot and cook, stirring, until softened and translucent but not browned, about 2–3 minutes.

Add the carnaroli rice to the pan and stir to coat each grain with butter. Toast the rice, stirring constantly, for about 1–2 minutes until edges of grains look translucent.

Pour in the 1/2 cup white wine and stir until it has mostly evaporated and the rice has absorbed the liquid, about 1–2 minutes.

Begin adding hot stock, one ladle (about 1/2 cup) at a time. Stir frequently; once the liquid is mostly absorbed, add the next ladle. Continue this process for 16–18 minutes, tasting after 14 minutes. The rice should be al dente — tender with a slight bite and a creamy exterior.

When the rice reaches desired doneness (usually 16–18 minutes and about 3.25–4 cups stock used), remove the pan from heat. Stir in 1 tablespoon cold butter and the grated Parmesan cheese until melted and glossy. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cover and set aside while you prepare the escargot butter (keep warm).

Garlic & Parsley Butter with Escargot

If using canned/jarred escargot in liquid, drain and pat dry with paper towels. If in shells, remove and pat dry; reserve shells if you wish to present in them.

In a small bowl, combine 4 tablespoons softened butter, minced garlic, 3 tablespoons chopped parsley, 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth and well combined.

Heat a small skillet over medium-high heat and add 1 teaspoon olive oil. When shimmering, add the escargot in a single layer and sear briefly, about 30–45 seconds per side, just to warm and add a little color. Remove the escargot to a plate.

Reduce heat to low. Add the parsley-garlic butter to the skillet and melt gently, stirring to incorporate any browned bits. Return the escargot to the pan and toss to coat in the butter just until heated through, about 1 minute. Remove from heat.

Assembly & Finish

Portion the risotto into 4 small appetizer portions (about 3/4 cup each) while it is still creamy. Spoon each portion into shallow bowls or onto toasted crostini if using.

Arrange 3 escargot on top of each risotto portion and spoon a little of the garlic-parsley butter over them.

Whisk in 1 tablespoon cold butter into the risotto portion if it needs extra gloss and creaminess. Adjust seasoning with additional salt and pepper to taste.

Garnish each plate with a sprinkle of chopped parsley or microgreens and a light dusting of additional grated Parmesan if desired. Serve immediately.