Saffron Risotto with Licorice Powder

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

Chicken broth: 190 g
Saffron powder: Gelatin: 4 g

For the Risotto

Chicken broth: 1,2 l
Carnaroli rice: 320 g
Grated parmesan cheese: 80 g
Dry white wine: 70 g
Butter: 60 g
Saffron ristretto: 50 g
Chopped white onion: 15 g
Evo oil: 12 g
Lemon juice: 5 g
Dark licorice powder: 2 g
Saffron pistils: 1 g
Salt: 1 pinch
Sugar: 1 perception

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.

Ristorante Le Calandre

Saffron Risotto with Licorice Powder

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