Risotto, saffron and lemon with liquorice reduction
Cipollaq.b.
- 350 g Rice (grams)
- Saffron (one sachet)
- Onion
- 4 tablespoons extra virgin olive oil
- Vegetable broth
- Sale
- Parmigiano
- Lemon zest
- 2 small glasses of licorice liqueur
- 2 teaspoons Cornstarch (maizena)
- Water
- In a saucepan, add the extra virgin olive oil and the finely chopped onion, brown and add the rice, toast well and deglaze with a glass of v...
- In a saucepan, add the extra virgin olive oil and the finely chopped onion, brown and add the rice, toast well and deglaze with a glass of v...
- In a saucepan, add the extra virgin olive oil and the finely chopped onion, brown and add the rice, toast well and deglaze with a glass of v...
- In a saucepan, add the extra virgin olive oil and the finely chopped onion, brown and add the rice, toast well and deglaze with a glass of v...
- In a saucepan, add the extra virgin olive oil and the finely chopped onion, brown and add the rice, toast well and deglaze with a glass of v...
Procedure
In a saucepan, add the extra virgin olive oil and finely chopped onion, sauté, then add the rice. Toast well and deglaze with a glass of white wine or Prosecco. Once the wine has evaporated, add the previously prepared vegetable broth, mix, cover, and simmer.
Stir occasionally, adding broth if necessary. While the rice is cooking, combine the licorice liqueur, half a glass of water, and cornstarch in a small saucepan. Stir well, then transfer to the heat and bring to a boil. Turn off the heat once the sauce has thickened.
Turn off and set aside.
While the rice is still cooking, take a little hot vegetable broth, put it in a small bowl and dissolve the sachet of saffron in it. Pour it into the rice, mix vigorously, turn off the heat, add the parmesan and a walnut.
a grated lemon, I recommend using the organic one, let the rice flavour and at this point plate up, pour some liquorice reduction and more grated lemon on each plate. Children can eat it because the liqueur evaporates during cooking.
The chef recommends:
Excellent and original. I recommend it.
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