Creamy saffron risotto with gold leaf and liquorice powder
Served with Brolo Campofioring Oro Masi. Recipe presented at "Invite with Style" Masi Dinner by chef Vitangelo Galluzzi. Villa Serego Alighieri (Valpolicella, Italy), 29th November 2013.
- 320 g Vialone Nano rice
- 1 finely chopped shallot
- 2 tbsp extra virgin olive oil
- 50ml white wine
- 1 g saffron threads
- 1 packet of saffron powder
- 1.3 litres vegetable stock
- 40 g butter
- 60 g grated Extra mature Monte Veronese cheese
- freshly ground salt and pepper
- 2 g liquorice powder
- 4 leaves of edible 24 carat gold
Bring the stock to a boil in a saucepan together with the saffron powder. In a heavy risotto pan, sauté the rice in olive oil with the shallot. Add the white wine and the saffron threads, reserving some for garnish. Continue to cook, adding hot stock from time to time. When almost cooked, take off the heat and season with salt and pepper then add the butter and grated cheese to make the mixture creamy. Serve the risotto in individual plates and garnish with liquorice powder, gold leaf and a little of the saffron threads.