Directions
Carnaroli risotto with saffron, red shrimp and licorice: sounds good, right? Today’s dish is not a classic risotto, on the contrary, it is a very greedy variant of the legendary saffron risotto.
Only today we will add two more ingredients to create a symphony of spicy and delicate flavors that play on a subtle gustatory balance.
Once again we have to thank the chef Agusuto Valzelli for the splendid recipe that he gave us and that we propose to make an original first course, very elegant and different from the usual “yellow risotto”. Put on the apron and let’s start cooking!
Ingredients
2 servings
- 160 grams of Carnaroli rice
- 40 grams of butter
- 50 grams of Grana Padano
- 6 saffron pistils
- 40 grams of white wine
- 6 red prawns
- 20 grams of powdered licorice
- salt to taste
- pepper to taste
- 30 grams of extra virgin olive oil
- dried wildflowers
How to make Carnaroli risotto with saffron, red shrimp and licorice
Toast rice in a saucepan, add white wine, let it evaporate and start cooking by adding unsalted boiling water and saffron pistils.
In the meantime, deprive two shrimps of the head by opening them like a book along the back and engrave only the remaining ones.
When the rice is al dente, turn off the heat and stir in the butter and cheese. Garnish the rice with the 6 prepared prawns and finish the dish with a sprinkling of licorice, dried flowers and a drizzle of extra virgin olive oil.
Difficulty level: medium.
Wine pairings
The dish has lots of flavors and shades, some greasiness too, so let’s pair a salty Champagne, Cava or a lovely Sherry.
