Ingredients for 2 servings 

160 g Carnaroli rice Mulino Marello

Butter 20 g

Parmigiano Reggiano 60 g

Beer to blend

Oil 1 tbsp

Vegetable broth to taste

Half a teaspoon of licorice powder

Procedure 

Grate the Parmigiano Reggiano and set aside.

Brown the onion in the oil, add the Carnaroli rice and toast it then add the blonde beer. Then add the boiling broth, stirring.

Halfway through cooking, add the butter and infuse with broth until cooked.

Once cooked, turn off the heat and stir in the grated parmesan.

Sprinkle with liquorice on the surface. 

You can create parmesan wafers if you like: place 2 tablespoons of grated cheese in a circle on a pre-heated non-stick pan, crushing it with a spoon. As soon as the cheese has melted slightly, turn it to the other side using a spatula and finish cooking on the other side for about 1 minute. Leave to cool and use as a decoration as desired.