Risotto with saffron and liquorice sauce

Risotto with saffron and liquorice sauce

Ingredients

  • 400 gr Carnaroli rice
  • 1/2 shallot
  • 70 gr butter
  • 2 tablespoons olive oil
  • 1 packet of saffron
  • 200 ml of dry white wine
  • 1.5 L of natural broth
  • grated Parmigiano Reggiano
  • Salt q.s.

 

For the liquorice sauce

Instructions

  • 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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