Saffron and licorice risotto, or rather very fragrant saffron pistils. I admit I love risottos, so I’m biased in saying it’s special, let alone I also love plain rice… clinic stuff! I heard about this recipe from my family and immediately my curiosity was piqued like a light bulb, I have to try it immediately. Said and done, I got all the main ingredients and got to work. For rice, I used Carnaroli from the ‘superfino’ group, one of the most well-known and used varieties in cooking. Italy is the leading European producer of rice, with many crops concentrated in Piedmont and Lombardy. The numerous varieties can be categorized into four major categories that naturally take into account the characteristics of the grain according to length, consistency, and shape, which are:
Common or Originario.
Semifino.
Fino.
Superfino.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 567.26 (Kcal)
- Carbohydrates 74.93 (g) of which sugars 2.13 (g)
- Proteins 13.39 (g)
- Fat 20.41 (g) of which saturated 7.15 (g)of which unsaturated 3.13 (g)
- Fibers 1.66 (g)
- Sodium 496.17 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing saffron and licorice risotto
- 12.3 oz Carnaroli rice
- 0.5 g saffron pistils
- 2 g licorice
- Half white onion
- 2 cups vegetable broth
- 2 g black pepper
- 3.5 tbsp extra virgin olive oil
- 2.8 oz grated Parmesan cheese
- 1 glass dry white wine
- 0.35 oz butter
Tools
- Pot
- Mortar
- Frying Pan
- Small Bowl
- Mandoline
Preparation of saffron and licorice risotto
Use the mortar to crush the saffron pistils into powder and immediately after cleaning it with a dry cloth, crush the licorice in the same way.
Peel and slice the onion with the mandoline. Pour the oil into the pan and let it gently wilt.
Along with the first ladle of boiling broth, add the one with saffron. Stir continuously and as needed, moisten the risotto with broth to prevent it from drying out.
A knob of butter will suffice at the end of cooking, about 18 minutes, a grind of freshly ground black pepper, and some Parmesan to cream the saffron and licorice risotto off heat.
When bringing the dishes to the table, sprinkle the licorice powder on top.
Saffron and licorice risotto ready!
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ALTERNATIVE
Of course, anyone who hasn’t sourced saffron pistils at this time can safely use two sachets of already powdered saffron that are easily found in stores. The same goes for licorice, in herbal stores you will find it also in powder, 2 grams will be sufficient.
Vegetable Broth
Prepare a vegetable broth with a liter of water, one onion, one celery stalk, and two medium carrots. Boil on low heat for half an hour. It is ready when it has reduced by half.
Can I use powdered saffron to make the risotto?
You can also use powdered saffron to prepare saffron and licorice risotto
