70gdry white wine
15gwhite onion, minced
12gextra virgin olive oil
5gfresh lemon juice
4gdark liquorice powder
Pinch of salt
Pinchof caster sugar
Dissolve saffron in hot hen broth.Simmer until reduced toa third.
Toast rice in wide pot with extra virginand onion, add wine and evaporate.Add salt and saffron threads, continuecooking, adding 30 gr. of saffron reductionand then vegetable gelatin broth, a ladleat a time. Once cooked, remove from heatand energetically stir in butter, Parmigianoand lemon juice. Emulsify with a littlevegetable gelatin broth and ladle onto a flatplate, allowing risotto to spread. Sprinklewith liquorice powder and garnish with afew drops and brush strokes of the saffronreduction.
Tip|The quantities of saffron and liquorice usedmay vary according to intensity.
The same risotto, with the additionof grated orange zest and parsley stirredin after cooking can be garnished with dropsof a blood orange reduction insteadof the liquorice powder.
Find out more about the culinary career of Massimiliano Alajmo