A first course penned by multiple Michelin-starred Massimiliano Alajmo of Le Calandre Restaurant: saffron risotto with licorice powder.
Italy’s classic saffron risotto, a great passion of Milanese tradition and ubiquitous around the country, is transformed into a gourmet delight in the chef’s version. This captivating recipe creates a brightly colored dish with a delicate taste, the result of a combination of the spicy notes of saffron and the heady scent of licorice.
Saffron Risotto with Licorice Powder: Ingredients for four people
For the Broth
For the Risotto
![](https://cucineditalia.com/wp-content/uploads/2022/08/Risotto-allo-zafferano-con-polvere-di-liquirizia-1.jpg)
Procedure for the Recipe
For the Broth
Dissolve the saffron in the hot chicken broth. Simmer until it reduces by one-third.
For the Risotto
Toast the rice in a base of onion and oil, deglaze with white wine, add the salt and saffron pistils. Gradually add the boiling chicken broth and 30 grams of ristretto.
Bring to a simmer, remove from the heat and stir in the butter, Parmesan cheese and lemon juice. Emulsify with a dash of boiling broth and spread the risotto on a flat plate. Sprinkle the surface with licorice powder and garnish with a few splashes and a brush of saffron ristretto.
Tips from the Chef
The amounts of saffron and licorice used are subject to variation depending on their intensity.
As a substitute for licorice powder, the risotto (whipped with the addition of grated orange peel and parsley) can be sprinkled with drops of blood orange ristretto.