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 her 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 Recipe
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 4 ounces of butter to sit at room temperature for 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 garlic cloves. 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 chicken stock in a pot. Cut the shallots into small dice while the chicken stock is heating up.
- Heat a medium-sized 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 entirely reduced; season with 2 pinches of salt and some black pepper.
- Start adding the chicken stock a ladle at a time until the rice fully absorbs the chicken stock.
- Repeat this process slowly as the rice begins to cook. It is important not to add too much stock at once. Continuously stir the rice with a spatula to 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 it from the heat and reserve it 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.
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Story by Natalya Sutmiller / Photography by Jennifer Olson / Styling by Idlewild Floral
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