Saffron Risotto with Licorice Powder
Procedure
- 200 g Vialone Nano rice
- 2 sachets of saffron powder
- Salt water
- 40 g Butter
- 50 g Parmigiano Reggiano DOP
- Saffron pistils
- Extra virgin olive oil
- Pure licorice
- White wine (13% vol)
- Heat a little extra virgin olive oil in a saucepan and then toast the rice. After toasting, deglaze with white wine and stir constantly until absorbed.
- Heat a little extra virgin olive oil in a saucepan and then toast the rice. After toasting, deglaze with white wine and stir constantly until absorbed.
- Heat a little extra virgin olive oil in a saucepan and then toast the rice. After toasting, deglaze with white wine and stir constantly until absorbed.
- Heat a little extra virgin olive oil in a saucepan and then toast the rice. After toasting, deglaze with white wine and stir constantly until absorbed.
- Heat a little extra virgin olive oil in a saucepan and then toast the rice. After toasting, deglaze with white wine and stir constantly until absorbed.
In a saucepan, heat a little extra virgin olive oil and then toast the rice.
After toasting, blend with white wine and stir constantly until the wine is absorbed.
Once the wine has absorbed, begin adding ladles of salted water, stirring constantly until the rice is al dente (12 minutes after adding the white wine). About two minutes before the rice is cooked through, add the saffron powder dissolved in boiling salted water and stir.
Once cooked al dente, remove from the heat and stir in the cold butter first and then the parmesan, stirring vigorously.
Once the risotto is creamy, cover the pan with the lid and let it rest for about 2 minutes, then mix and plate, arranging the risotto and garnishing it with saffron pistils previously hydrated in hot water and pure liquorice powder.
