Risotto with lemon, veal gravy and liquorice
Recipe by Daniel Canzian Chef at Daniel Canzian Restaurant in Milan, Italy Vicepresident at JRE-Jeunes Restaurateurs
In a casserole, roast the rice with butter for 3 minutes.
Add a little bit of salt, the white wine and then the chicken stock and let it simmer for 12 minutes (until the rice absorbs 90% of the stock).
Remove the casserole from the fire, add the acid butter, the salty lemon and the cheese.
Cover the casserole and wait for 2 minutes.
For a traditional creamy texture, stir energetically the risotto.
If needed, add extra salt.
Serve the risotto and finish it off with the veal gravy and the liquorice powder.
| Carnaroli rice | 320 gr |
| Salty lemon | 40 gr |
| White wine | 40 gr |
| Chicken stock | 900 gr |
| Butter | 80 gr |
| Parmesan cheese 24 month | 40 gr |
| Acid butter | 60 gr |
| Liquorice powder | |
| Veal sauce | 40 gr |
