RICE WITH SAFFRON, SOLEGGIATI AND LIQUORICE

chef

Tommaso Ruggieri

For 6 people

Prepare the stock using the Menù product in the manner and using the quantities indicated on the packaging. In the meantime lightly fry the chopped shallots in a casserole along with the butter; add the rice and toast it for a few minutes, simmer with the white wine and let it evaporate, then add the saffron mixture. Continue cooking by adding the stock a little at a time. When cooked, simmer until creamy with the Grancrema with parmigiano reggiano and a teaspoon of the preserving oil of the Soleggiati tomatoes. Dish up the risotto and sprinkle the liquorice powder over it. To finish decorate with two quarters of Soleggiati tomatoes and serve.