Liquorice, Saffron & Pistachio Risotto
·320gr arborio rice
·quarter of a teaspoon of organic, calabrian nature med liquorice powder
·700ml vegetable stock
·knob of butter
·extra virgin olive oil
·40g grated parmesan
·4 tablespoons of pistachio nuts
·1 sachet of saffron
How to Make Liquorice, Saffron & Pistachio Risotto
- Toast the rice in a saucepan with some olive oil and add all of the piping hot vegetable stock. Stir lightly to mix the rice with the stock, place a lid on the saucepan and lower the heat as much as possible. Let the rice cook for 10 minutes. Mix the rice again only at the very end (when it’s time to add the grated cheese).
- When the rice is cooked turn off the heat, add the chopped pistachio nuts, the saffron, the liquorice powder, the butter and the parmesan. Mix well to make the rice creamy.
- Serve the risotto after decorating the dish with some pistachios and a sprinkling of liquorice powder.