For 4 people
Preparation: 15 minutes
Cooking: 20 minutes
320 grams carnaroli rice
50 grams grated Parmesan cheese 36 months
40 grams butter
1 glass of white wine
1 liter mild vegetable broth
1 organic lemon the grated zest
1 tablespoon pure licorice powder
Finely slice the shallot and add it to half of the butter in a saucepan: brown it for a few minutes and add the rice.
Toast for 3 minutes over high heat, add salt and pour in the wine. Let it evaporate and then wet with a few ladles of hot broth and, stirring often and gradually adding the broth, cook the risotto for exactly 10 minutes.
Turn off the heat, add the Parmesan cheese, the other half of butter and the grated lemon zest. Stir, cover with the lid and let it rest for 5 minutes.
Season with salt and pepper, then divide the risotto into the plates.
Complete each with a sprinkle of licorice and serve immediately.