Risotto al Verde e Liquirizia

Serves 3

A contemporary risotto that expresses the character of La Grande Dame through aromatic verticality, vibrant acidity, and profound vegetal depth. The herbaceous intensity of wild foraged greens meets the balsamic persistence of licorice and the rounded richness of a roasted vegetable stock, creating a harmonious balance of elegance, freshness, and structure.

Veuve Clicquot Recipe Risotto al Verde e Liquirizia

Risotto al Verde e Liquirizia

Serves 3

Ingredients

Wild Herb Pesto

75 g flat-leaf parsley
50 g spinach
90 g basil
90 g mixed wild herbs (lovage, borage, plantain, dandelion, nettle, purslane, sorrel, burnet, mint)
2 g salt
1 garlic clove, germ removed
65 g extra virgin olive oil
20 g 40-month-aged Parmigiano Reggiano

Acidified Licorice Butter

25 g butter
5 g shallots
1,67 g white onion
0,042 g black peppercorns
0,025 g juniper berries
0,017 bay leaves
25 ml white wine vinegar
25 ml dry white wine
1,67 g white vermouth
0,15 g licorice powder
0,033 g ground anise.30 g of licorice butter

Rosted Vegetable Stock

1 kg eggplants
1 kg red onions
250 g celery
750 g carrots
500 g celeriac
300 g button mushrooms
500 g zucchini
80 g tomato paste
120 ml soy sauce
Approximately 5 L cold water
Extra virgin olive oil, as needed

Green Risotto with Licorice

180 g San Massimo Carnaroli rice
500 ml light vegetable stock
30 g acidified licorice butter
1 tbsp pickled onion
1 tbsp wild herb pesto
1 tbsp finely chopped fresh herbs (dandelion, lovage, chives, wild garlic)
Parmigiano Reggiano, to taste
Extra virgin olive oil, to taste
Champagne vinegar, to taste
Roasted vegetable stock, as needed
Microgreens, fresh herbs, and edible flowers

Preparation

1. Wild Herb Pesto

Wash all the herbs thoroughly and dry them completely.
Place all the ingredients in a blender.
Blend until smooth, glossy, and homogeneous.
Pass through a fine sieve for a perfectly smooth, stable pesto.
Store under refrigerated conditions until needed.

2. Acidified Licorice Butter

Combine the shallots, onion, black peppercorns, juniper berries, bay leaves, white wine vinegar, white wine, and vermouth in a saucepan.
Bring to a boil and reduce by half.
Strain through a fine chinois.
Gradually whisk the softened butter into the reduction, maintaining a smooth emulsion.
Finish with the licorice and ground anise.
Adjust the consistency as required. Hold warm for service or chill rapidly for later use.

3. Rosted Vegetable Stock

Wash and trim all the vegetables.

Cut into an even mirepoix.
Arrange on large roasting trays, lightly coat with olive oil, and roast at 200°C for 35–45 minutes until deeply caramelized.
Transfer the vegetables to a large stockpot.
Add the tomato paste and cook briefly to caramelize.
Stir in the soy sauce and continue cooking until lightly caramelized.
Cover with cold water, ensuring the vegetables are submerged by 4–5 cm.
Bring to a gentle simmer and cook for approximately 1 hour and 30 minutes.
Strain without pressing the vegetables.
Reduce the stock to the desired concentration.

4. Green Risotto with Licorice

Toast the rice dry in a heavy saucepan.
Cook by gradually adding the hot vegetable stock.
Once cooked, allow the risotto to rest off the heat for approximately 1 minute.
Finish by stirring in the acidified licorice butter, Parmigiano Reggiano, pickled onion, wild herb pesto, and the chopped fresh herbs.
Finish with a drizzle of extra virgin olive oil and a few drops of Champagne vinegar.
Spoon onto warm serving plates.
Garnish with the roasted vegetable stock, microgreens, fresh herbs, and edible flowers.

Pairing Note

Paired with La Grande Dame, this risotto highlights the Champagne's mineral tension and aromatic precision. The vibrant herbaceous profile enhances its freshness, while the licorice and roasted vegetable stock echo its depth, complexity, and long, refined finish.