For 4 people

Ingredients for the risotto
2 small onions
1 stalk of celery
2 cloves of garlic
400 g risotto rice
2 glasses of dry white wine
1.5 litres chicken stock
80 g parmesan
70 g butter
Salt
Pepper from the mill
160g e.g. Bressot or fresh goat's cheese
500 g mushrooms of your choice

Ingredients for the liquorice sauce
1 SALMIX® real liquorice stick
1 glass of dry white wine
0.2 litre chicken stock
Cornflour
Salt
Pepper from the mill

Preparation
Cut the celery into small cubes, peel the onions and finely chop with the garlic. Sauté everything with 30 g butter in a large pan. Now add the risotto rice. Stir until it looks translucent, then add the white wine. Reduce the liquid while stirring and gradually pour in small amounts of chicken stock. Continue in this way until the rice is cooked, but should still have a slight bite. Remove the pan from the heat, briefly stir in the Parmesan together with the remaining butter and season with salt and pepper. Cover the pan and leave to rest for a few minutes.

Then dissolve the SALMIX® Real Liquorice Stick in the chicken stock and white wine over a low heat and thicken with a teaspoon of cornflour.

Sideboards
Mix the risotto with the bressot or fresh goat's cheese and serve with the liquorice sauce. Serve with mushrooms sautéed briefly in olive oil - bon appétit!

VERY TASTY BON APPETIT.