• 190 milliliters of chicken broth
• 4 grams of saffron powder (Melt the saffron in the broth and let it boil until it is reduced by two thirds)
• 2 liters of chicken broth
• 320 grams of carnaroli rice
• 80 grams of grated Parmesan cheese
• 70 grams of dry white wine
• 60 grams of butter
• 50 grams of reduced saffron broth
• 15 grams of chopped onions
• 12 milliliters of extra virgin olive oil
• 5 milliliters of lemon juice
• 4 grams of licorice powder
• 1 gram of saffron pistils
• A pinch of salt
• A pinch of sugar
  
  

Sauté the rice in a large pan with the oil and onions; add the wine and let the rice absorb it, stirring often. Add the salt to the saffron pistils, add 30 milliliters of the reduced saffron and then the broth, one ladle at a time. Once the rice is cooked, remove it from the heat and add the butter, parmesan cheese and lemon peel, mixing well. Finish mixing with a small amount of broth and serve on a large plate, allowing the risotto to spread over the surface. Sprinkle with licorice powder and decorate with a few drops and a brush of reduced saffron broth.