Drive away with green broad beans and ricotta
75 recipes
Saffron risotto, licorice powder and cod quenelle
ingredients
servings
4
Carnaroli rice
320 oz
Vegetable broth
1 fl oz
Saffron
1 sachet
Butter
10 oz
Grated Parmesan cheese
10 oz
Liquorice powder
to taste
Extra virgin olive oil
to taste
Salt
to taste
Wild herbs, mix
to taste
Black pepper
to taste
Onion
1 half
Salted codfish
200 oz
Full fat milk
500 fl oz
Various seed oil
100 oz
first courses from Italy
Saffron risotto, licorice powder and cod quenelle
Saffron risotto, licorice powder and cod quenelle
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The secret to this recipe is to measure licorice to the full and the nouvelle cuisine effect will be assured.
preparation
step 1
First prepare the cream of cod. Remove it from the skin, cut it into pieces and cook in the milk for about 20 minutes. Drain and keep the milk aside.
step 2
At this point, prepare the cream, as if it were a mayonnaise (I prepared it with the help of the Thermomix). Chop the cod and with the moving blades, add the seed oil and the kept milk to the edge until the desired consistency is obtained.
step 3
Then season with a ground pepper.
step 4
Prepare the risotto. Fry the onion, add the rice, toast it for a couple of minutes and proceed to cook adding a little at a time the hot vegetable stock.
step 5
Halfway through cooking, saffron with hot stock and add to risotto. When the rice is cooked, season with a mix of spices to taste (I use a mix of mountain spices, which I buy in a farm in Trentino).
step 6
Ultimate with Parmesan and a knob of butter.
step 7
Divide the risotto into four dishes, sprinkle with licorice powder and complete with a quenelle of cod cream (you can get some nice quenelle with the help of two spoons).
