RICE WITH SAFFRON, SOLEGGIATI AND LIQUORICE

For 6 people

Prepare the vegetable stock  following the instruction on the package. In the meantime, in a casserole melt the butter and sweat the shallots; add the rice and toast it for a few minutes, deglaze with the white wine and let it evaporate, then add the saffron powder. Continue cooking the risotto by adding the stock a little at a time. When cooked incorporate the Parmigiano reggiano sauce and a teaspoon of  oil from the Soleggiati tomatoes. Plate up the risotto and sprinkle with the liquorice powder. Garnish each palte with two pieces of Soleggiati and serve.