Risotto with saffron and liquorice sauce

Risotto with saffron and liquorice sauce

Ingredients: Carnaroli rice -400g
-1/2 shallots
- Butter 70g
- 2 tablespoons olive oil
- 1 packet of saffron
- 200 ml of dry white wine
- 1.5 L of natural broth
- grated Parmesan cheese
- Salt q.s.
For the liquorice sauce: – 2 tablespoons Amarelli licorice powder
- 2 teaspoons cornstarch
- 100ml of water
- Salt q.s.
Chop the shallot and cook until it lightly fry with oil and 50g butter. Add the rice and toast it for 2 minutes, stirring. Pour the white wine and let evaporate the alcohol and add the hot broth 2 ladles at a time, making sure to stir constantly for the rice does not stick. When cooked, add the saffron, turn off the heat and stir in butter and Parmesan. For the liquorice sauce: mix the powder with starch in a bowl, slowly add water and vinegar, being careful not to create lumps. Gradually add hot sauce in a pan for a few minutes over low heat until it thicken. When ready, serve the rice and decorate with  liquorice sauce and tiny grains of liquorice salt .

Amarelli è la liquirizia italiana famosa nel mondo, dal 1731.

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