We love this unusual risotto recipe packed with interesting flavours, it’s pretty quick and easy to make and it’s tasty and healthy too. We have used organic liquorice powder from Calabria, the home of some of the best liquorice in the world. Just a spoonful of this spice ground from the liquorice root gives a wonderful aniseed flavour to your dishes.
Ingredients for 4 people
320gr Arborio rice
Quarter of a teaspoon of organic, Calabrian Nature Med liquorice powder
700ml vegetable stock
Knob of butter
40g grated parmesan
4 tablespoons of pistachio nuts
1 sachet of saffron
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.