Just few ingredients treated with extreme respect, typical of the essential cuisine of Chef Dal Degan, for a first course that enhances Panettone.
Alessandro Dal Degan, chef of the restaurant La Tana Gourmet, 1 Michelin star, in Asiago (VI), uses Loison Liquorice and Saffron Panettone Powder for its “Taleggio Cheese Risotto with Loison Licorice & Saffron Panettone Powder“.
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To learn how to make this recipe, you can either read the instructions below or you can watch the video in which the Chef explains how to recreate it.
- 4 servings
- 320 g rice
- 30 g extra-virgin olive oil
- 50 g white wine
- 40 g butter
- 40 g Parmesan cheese
- 80 g Taleggio cheese
- 60 g Loison Licorice & Saffron Panettone Powder
- 40 g candied lemon in salt
Toast the rice in a pan with a little olive oil. Add the white wine, let it evaporate, then add boiling water.
Cook for about 11-12 minutes and, when the consistency is quite creamy, remove the risotto from the heat and let it rest for 2-3 minutes.
After that, add the butter and the cheeses and stir vigorously so that the ingredients blend well and incorporate air to make the risotto even creamier.
Pour the risotto onto a serving dish, garnish with tiny cubes of candied lemon in salt and top evenly with Loison Panettone Powder.