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Risotto with snail

 300 g white rice
 60 canned snails
 Parmesan
 750 ml maggi broth
 Mix garlic and herbs
 30 g butter
 150 ml white wine
 200 ml liquid cream

Put the instant pot in mode browning

Fry the rice in the butter for 3 min

Add the snails and fry for 4 min more

Add all the ingredients in the tank (except the parmesan)

Put the instant pot in pressure cooking mode 7min

Put the parmesan on the plate when served