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Risotto al Limone with Licorice
Recipe courtesy of Amarelli, www.liquirizia.it
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Serves 6
Licorice, popping up on dinner menus in chic restaurants everywhere, may be the new hot ingredient, but its actually centuries old.
It's been a favorite flavor in Italy forever, and one of the most popular uses there of licorice is in risotto al limone, lemon risotto.
This dish is as delicious as it is beautiful. The lovely yellow of the lemon rice wonderfully contrasts with the black licorice.
It's amazingly easy to make your own licorice powder. Just grind a handful of Amarelli licorice candies in your coffee grinder. A few pulses and you'll have a gourmet treat!
8 ounces, about 1 cup, Carnaroli or Arborio rice
3 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Salt
Juice and zest of 1 lemon
2 teaspoons Amarelli licorice powder
In a saucepan over high heat bring 4 cups of water to a boil. Reserve.
In another saucepan melt 2 tablespoons of the butter. Add the rice and stir with a wooden spoon, over medium heat, until the rice "sings" (as they say in Italy), releases its moisture. Add the wine, raise the heat to high, and stir until the wine is absorbed.
Add 1 cup of the hot water, reduce the heat to medium, and stir until absorbed. Add more water, a little at a time, until the rice is tender, about 25 minutes.
Remove from the heat and stir in the remaining tablespoon of butter, the Parmesan cheese, and lemon juice. Season to taste with salt.
Sprinkle 1/2 of the rice with the lemon zest and the other half with the licorice powder. Serve immediately.
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