Risotto with saffron and liquorice sauce
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Cooking tools:
- Stove
- Saucepan
- Wooden spoon
- Ladle
- Whisk
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 400 gr Carnaroli rice
- 1/2 shallot
- 70 gr butter
- 2 tablespoons olive oil
- 1 packet of saffron
- 200 ml of dry white wine
- 1 1/2 L of natural broth
- grated Parmigiano Reggiano
- Salt q.s.
- 2 tablespoons
- Amarelli licorice
- powder
- 2 teaspoons cornstarch
- 100ml of water
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