Risotto with saffron and liquorice sauce


  • 400g Carnaroli rice
  • 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 .


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