Licorice and Shrimp Risotto
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Shrimp risotto with a Calabrian twist is something else, I gotta say. If you think you've tried every Italian seafood dish, think again. Calabria—where bold meets tradition—throws a little licorice powder into the creamy mix. And listen, this isn't just any licorice risotto; it's the kind of dish you'd find at a special dinner or in swanky restaurants down south. The licorice? It's often used in local drinks, but here it adds a sweet touch that really lifts the tender shrimp without overpowering it. Seriously good.
In Calabria, folks love mixing in other things, like a splash of lemon or a hint of pumpkin for an earthy kick. Thing is, the balance keeps this seafood risotto feeling fancy yet super approachable. Trying shrimp and licorice risotto is a really unique adventure if you're into gourmet risotto recipes. It's delicate and moist, with shrimp soaking up the creamy rice and subtle licorice flavor. For real, some say it's like shrimp and fennel risotto—only cooler and more refined.
Here's the deal: this dish's versatility makes it stand out. Toss some parmesan on top or add anchovies if you're feeling bold. The golden finish on the rice and tender shrimp make each bite special—perfect for holiday dinners or meals with friends who love chatting about their food. And look, this is one of those unique risotto flavors that refreshes Italian cuisine, offering something both special and wonderfully unexpected.
Whether enjoyed in a chic restaurant or whipped up at home, this dish captures the essence of Calabrian culinary creativity. Can't go wrong with that.
You might also like:
- INGREDIENTS
- Carnaroli rice 1 ½ cup (320 g)
- Shrimps 1.3 lbs (600 g)
- Licorice powder 1 tsp (4 g)
- Shallot 1.5 oz (40 g)
- Extra virgin olive oil 2 tbsp (25 g)
- White wine 2.5 oz (70 g)
- Pecorino cheese 0.5 oz (15 g)
- Butter 1 tbsp (15 g)
- Oregano to taste
- Water 5 cups (1.2 l)
- Coarse salt 1.67 tsp (10 g)
- Black pepper to taste
How to prepare Licorice and Shrimp Risotto
To prepare the licorice and shrimp risotto, first start by cleaning the shrimp. First, remove the head 1, then also remove the legs and shell 2, keeping everything aside. At this point, cut along the back of each shrimp 3 and remove the black vein. For more tips, check out our cooking school: How to clean shrimp.
Then pour the water into a pot 4, add the heads and shells 5 and salt, then bring to a boil 6 and wait about 5 minutes.
Meanwhile, finely chop the shallot 7 and cut the shrimp into pieces 8. Then strain the broth and keep it warm 9.
Pour a drizzle of oil into another pot, add the shallot 10 and let it soften over low heat. Add the rice 11 and toast it for 2-3 minutes, slightly raising the heat. Deglaze with white wine 12
and let it completely evaporate, continuing to stir 13. Continue cooking the risotto by adding some shrimp broth 14. At this stage, it's best to stir the risotto as little as possible and add the broth a couple of ladles at a time, only as needed and always hot. After about 13 minutes, or until it's al dente, add the licorice powder 15.
and stir 16. Also add the shrimp pieces 17 and stir again 18.
Wait about 3 minutes, then turn off the heat; then add: butter, pecorino 19 and mix them with the rest to cream the risotto 20. Cover with a lid 21 and wait a couple more minutes.
Finish with freshly chopped oregano 22 and add a few more drops of broth to achieve the consistency you prefer. Plate, grate a bit of black pepper on each dish 23 and serve your licorice and shrimp risotto while still hot 24!