Risotto with asparagus & licorice

This risotto with asparagus and licorice is a flavourful variation on the classic risotto con asparagi. It's a perfect main course for spring and early summer.

Ingredients for 4 people

240 gr carnaroli acquerello rice

1 bunch of asparagus

200 gr soft goat cheese

1dl cream

1 bunch of basil

1 pz white onion

Greek basil

2 pz eggs

1 dl white wine

Chicken broth

Fine salt

50 gr grated parmigano cheese

2 dl extra virgine olive oil

Powdered liquorice

Edible flowers


Remove the goat cheese form its skin and melt it in a double boiler with the cream to obtain a smooth and homogeneous consistency.

Remove the hard ends of the asparagus, peel and cut the tips off.

Boil the stalks cut into pieces with water and basil, once cooked put in blender to obtain a smooth purèe.

Leave 2 asparagus tips aside and the rest cook in water and then cool in water and ice.

Cook the eggs in hot water for 8 minutes, chill and sieve the yolks.

Chop the onion and lighlty cook them in a pan with olive oil, add the rice and toast, moisten with white wine and cook until it evaporates. Add the broth and the salt.

Continue cooking adding the broth until it boils.

At ¾ of the cooking time, add the asparagus purée and tips and keep on cooking.

Once finished cooking, take off the flame and blend with the olive oil and the grated parmigiano cheese.

Plate up and garnish with the fondue prepared before, the egg yolk, liquorice, the left over asparagus tips and edible flowers.