My smoked risotto it will surprise you, with the smoky notes of Carnaroli and herring sweetened and softened by liquorice powder and wild fennel.
This smoked risotto was born in a completely random way, as often happens in my kitchen. Originally it was a creamy pumpkin risotto with liquorice and raw red prawns. A variation of one of the recipes you can find on Spices bookwhich I created in collaboration with Il Cucchiaio d’Argento.
But then I was a bit saturated with pumpkin and the fresh prawns I had found didn’t convince me. Plus I had this in my hands smoked carnaroli rice and I wanted to create a story of smoky sensations and evocations… This is why I chose to leave a mark on the woody and smoky note, using herring fillets and balancing their flavor with liquorice powder.
A fish risotto without cheese yes, but with lots of butter and the fresh note of wild fennel.