The licorice powder enhances the flavor of the porcini mushroom risotto.
The Carnaroli rice is one of the best italian rice for risotto.
by Giorgio Belcastro
Risotto with fresh porcini mushrooms with licorice powder
0,4 lb 0f Carnaroli rice
Extra virgin olive oil
Grated Parmesan cheese
Start by cleaning the mushrooms. Take the stems of the porcini mushrooms and brown them in a pan with extra virgin olive oil, adding cold water (to extract the best flavor). Bring to a boil and strain the broth before using it. Finally, blend the stems of the porcini mushrooms with a part of the broth to obtain a smooth and homogeneous cream. Coarsely chop the remaining porcini mushrooms and sauté them in a pan with oil, then blend them with their broth. Set aside some porcini mushrooms for decoration. Toast the rice separately, then add it to the sautéed mushrooms and cook with the broth. Towards the end of cooking, add the cream obtained from the mushroom stems. Season with salt and pepper. When cooked, stir in the butter and Parmesan over the heat. Serve the risotto and add the remaining mushrooms, the licorice powder and the marjoram.