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recipe • Rice

Risotto with lemon, veal gravy and liquorice

Recipe by Daniel Canzian Chef at Daniel Canzian Restaurant in Milan, Italy Vicepresident at JRE-Jeunes Restaurateurs

  1. In a casserole, roast the rice with butter for 3 minutes.

  2. Add a little bit of salt, the white wine and then the chicken stock and let it simmer for 12 minutes (until the rice absorbs 90% of the stock).

  3. Remove the casserole from the fire, add the acid butter, the salty lemon and the cheese.

  4. Cover the casserole and wait for 2 minutes.

  5. For a traditional creamy texture, stir energetically the risotto.

  6. If needed, add extra salt.

  7. Serve the risotto and finish it off with the veal gravy and the liquorice powder.

Carnaroli rice 320 gr
Salty lemon 40 gr
White wine 40 gr
Chicken stock 900 gr
Butter 80 gr
Parmesan cheese 24 month 40 gr
Acid butter 60 gr
Liquorice powder
Veal sauce 40 gr

Download the recipe

Download the grecipe here