Licorice citrus risotto


(for 4 people)
360 g Carnaroli rice
1.5 l vegetable broth
2 shallots
4 small tangerines
2 medium oranges
1 organic lemon
100 ml Bio Rice Cuisine
1 pure licorice root
Olive oil

Made with


With a grinder or electric spice mill finely grind up the liquorice. Peel the tangerine and divide into segments, removing the white skin and cutting the pulp into pieces. Chop the shallots and fry in a saucepan with a little oil. Add the rice and toast for a few minutes, stirring constantly. Add the boiling broth a little at a time and keep stirring, until the rice is cooked and the broth has been absorbed.
About one minute before the rice is ready, add the orange juice and the tangerine pulp and stir. Remove from the heat and whisk the rice with Bio Rice Cuisine, adding a tablespoon of lemon juice and a little bit of grated lemon rind. Sprinkle the liquorice powder directly onto the serving plates, decorating with orange peel.