Food Notes > Cooking recipe

Risotto with saffron and liquorice powder

A recipe that is a workshop of flavors on the move, intended to elicit the senses, from a chef who dream to making the customer

by Massimiliano Alajmo

Ingredients for 4
190 gr. hen broth
4 gr. saffron powder
Dissolve saffron in hot hen broth.
Simmer until reduced to a third
2 lt. hen broth
320 gr. Carnaroli rice
80 gr. grated Parmigiano
70 gr. dry white wine
60 gr. butter
50 gr. saffron reduction
15 gr. white onion, minced
12 gr. extra virgin olive oil
5 gr. fresh lemon juice
4 gr. dark liquorice powder
1 gr. saffron threads
pinch of salt
hint of castor sugar

Proceeding
Toast rice in wide pot with extra virgin and onion, add wine and evaporate. Add salt and saffron threads, continue cooking, adding 30 gr. of saffron reduction and then vegetable gelatin broth, a ladle at a time. Once cooked, remove from heat and energetically stir in butter, Parmigiano and lemon juice. Emulsify with a little vegetable gelatin broth and ladle onto a flat plate, allowing risotto to spread. Sprinkle with liquorice powder and garnish with a
few drops and brush strokes of the saffron reduction

by Massimiliano Alajmo
05 October 2009 Teatro Naturale International n. 9 Year 1

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