Saffron Risotto With Liquorice Sauce-Liquorice Recipes

Saffron Risotto With Liquorice Sauce

Amarelli Liquorice


This classic Italian dish works extremely well with the combination of saffron and liquorice.

Risotto recipe with saffron and liquorice


  • 400g of carnaroli rice
  • 1/2 shallot
  • 70g butter
  • 2 tablespoons of olive oil
  • ½ tsp saffron
  • 200 ml of dry white wine
  • 1.5 litres of chicken stock
  • Grated parmesan
  • Salt to taste

For the liquorice sauce :


  1. Chop the shallot and brown it until it is lightly browned with the oil and 50g of the butter.
  2. Add the rice and stir it for 2 minutes
  3. Deglaze with the white wine, let the alcohol evaporate and add the stock 2 ladles at a time, making sure to stir continuously so that the rice does not stick.
  4. When the rice is cooked, add the saffron and turn off the heat.
  5. Stir in the remaining butter and Parmesan (To your taste).
  6. Quickly prepare the liquorice sauce: mix the starch powder in a bowl, add the water and vinegar a little at a time, being careful not to create lumps.
  7. Cook the sauce in a pan for a few minutes over low heat until it thickens.


Permission to reproduce this recipe has been provided by Amarelli with our thanks. Originally created by Dolci Magie

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