Everyone knows that pasta is one of the most prepared first courses of the Italian tradition, but rice is also much loved by Italians
The recipe for this risotto dates back to 2010, when, from a childhood memory of chef Nicola Locatelli of the Opera Restaurant in Sorisole (BG), this risotto was born with really interesting implications, becoming the flagship dish of his restaurant. From the memory of the mother’s kitchen, of the scents of the time spent cooking and stealing every single movement of the mother in the realization of the pumpkin cream prepared with so much love, a dish that comes from the tradition of pumpkin risotto that evolves in a modern key thanks to the combination of traditional ingredients such as rice, pumpkin, which find a triumph of flavors in the balsamic note of the Calabrian licorice powder, and in the lactic of the spicy provolone valpadana dop.
Risotto Carnaroli con zucca, provolone e polvere di liquirizia
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Hello @MagoDiAz ,
Thank you for sharing this photo with us, the risotto looks very delicious!
Personally, I have tried several risotto meals, but never had the chance to taste the one with licorice powder! I really wonder how it tastes!
Did you make this one, or you had it somewhere at a restaurant? Feel free to share the recipe with us please.
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Hi @BorrisS
Firs of all thank you very much for your comments.
The pumpkin and licorice risotto is a surprising recipe in which a few simple ingredients, wisely dosed, give life to an explosion of unexpected flavors and aromas, this dish was not prepared by me but by the Opera Restaurant Via Valli 20, 24010 Sorisole, and is a truly fantastic first course with an unusual taste.
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@MagoDiAz спасибо что поделились)
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@LanaErofeeva добро пожаловать, спасибо за ваш комментарий.
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