Parmesan and licorice risotto

Inserted by Rosa Rizzo the

Ingredients for 2 portions 

160 g Carnaroli Mill Rice Marello

Butter 20 g

Parmigiano Reggiano 60 g

Beer for fading

Oil 1 spoon

Vegetable Broth Q.B.

Licorice powder half teaspoon


Grate the Parmigiano Reggiano and hold aside.

Brown the onion with the oil, add the carnaroli rice and toast it then fade with blonde beer. Then add the boiling broth by mixing.

Halfway, add the butter and infuse broth to the end of cooking.

When cooked, turn off the heat and wangle with grated Parmesan.

Pulverize with liquorice on the surface.

To taste you can create parmesan waffles: arrange 2 tablespoons of grated cheese with a circle on a non-stick frying pan pressing it with a spoon. As soon as the cheese is slightly dissolved, turn it off on the other side, using a spatolina and finish cooking from the other side for about 1 minute. Allow to cool and use as a decoration.

Dott.ssa Francesca Archero recipe, nutritionist biologist


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