Licorice and Shrimp Risotto

Licorice and shrimp risotto is a dish that combines the flavors of the sea with the particular sweet and aromatic note of licorice. I will provide you with a basic recipe that you can customize to your taste.

Ingredients

• 320g of risotto rice (Carnaroli or Arborio)
• 200g of shelled shrimp
• 1 scallion or shallot
• 1 liter of vegetable or fish broth
• 50g of pure licorice root or a sachet of licorice powder
• 1 glass of dry white wine
• Extra virgin olive oil
• Salt
• Black pepper
• Chopped fresh parsley
• Butter (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Start by preparing the broth, choosing between vegetable and fish, and keep it warm over low heat.
2. Clean the shrimp by removing the heads, tails, and the black line, and set them aside.
3. In a wide pot, gently sauté the finely chopped scallion with a drizzle of extra virgin olive oil. Add the shrimp and sauté them for a few minutes, then remove them from the heat and keep them warm.
4. In the same pot, toast the rice until the grains become translucent, then deglaze with the white wine and let it evaporate.
5. Add a ladle of hot broth and the finely chopped or powdered licorice.
6. Continue cooking the rice, gradually adding more hot broth as it is absorbed, always stirring gently.
7. Midway through cooking, add the shrimp to the rice and keep adding broth until the risotto becomes creamy and al dente (about 18 minutes for most risotto rices).
8. When the rice is done, you can cream the risotto with a knob of butter and grated Parmesan cheese if you wish, this step is optional.
9. Season with salt and pepper to taste and let the risotto rest for a minute before serving.
10. Sprinkle with fresh chopped parsley to garnish.

Curiosity

Licorice, although very particular in taste, in this dish creates an interesting contrast with the sweetness of the shrimp. It is a root known for its digestive and anti-inflammatory properties and is widely used in Italy, especially in the South, both in cooking and in the production of sweets and beverages. Its use in a risotto is quite unusual and gives the dish a note of originality and sophistication.

Remember to purchase good quality licorice, preferably pure, to achieve the best result in terms of flavor.

Enjoy your meal!