Saffron risotto with scampi and licorice powder

Saffron risotto with scampi and licorice powder

A kitchen classic

A classic of the kitchen embellished with fine and refined ingredients, suitable for the most demanding palates. For moments that cannot be forgotten.

Fundamental Step: dip the Bio saffron pistils in half a glass of hot water, leaving them to infuse for about 3-4 hours, stirring occasionally.

Prepare the broth with scampi shells, celery, carrot, onion and water. Brown the rice with a little olive oil until it is toasted and blend it with white wine. Add the stock as it continues to cook for about twenty minutes, stirring occasionally. About three quarters of the way through cooking, mix the pulp of scampi with saffron until the end.

Turn off the stove, mix with a pinch of salt, pepper (to taste) and a nut of butter, finally serve with a dusting of licorice.

Ingredients for 4 people

  • 300 grams of Carnaroli rice
  • ½ glass of white wine
  • Extra virgin olive oil
  • Salt (to taste)
  • 300grams of scampi
  • A pinch of licorice
  • Organic saffron in pistils (approximately 0.10 grams)
  • Fish broth
  • A nut of butter
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