320 g Carnaroli rice 80 g grated Parmigiano Reggiano 70 g dry white wine 60 g butter 30 g saffron reduction
12 g extra virgin olive oil 5 g fresh lemon juice 2 g dark licorice powder 1 g saffron threads pinch of salt hint of castor sugar
Credits: Sergio Coimbra
Toast rice in wide pot with extra virgin, add wine and let evaporate. Add salt and saffron threads, continue cooking, adding 30 gr. of saffron reduction and then add broth, a ladle at a time.
Once cooked, remove from heat and energetically stir in butter, Parmigiano Reggiano and lemon juice. Emulsify with a little broth and ladle onto a flat plate, allowing risotto to spread. Sprinkle with licorice powder and garnish with a few drops and brush strokes of the saffron reduction.