Carnaroli with star anise and cinnamon


Rice: Carnaroli
Time: 40 min.
Difficulty: Easy
Category: First Course


Yield: 4 serving

400 g Carnaroli Tenuta Castello; 50 g ground cinnamon; 4 star anise; 100 g Parmigiano Reggiano; 1 tablespoon butter; 1 tablespoon extra-virgin olive oil.


An aromatic and tasty recipe–yet very simple to make. Begin with a simple risotto: heat olive oil and butter and sauté the rice. Add vegetable broth a cup at a time until the rice is al dente and add the star anise. Stir in the Parmesan and cinnamon. Serve in wide soup plates and garnish each with a star anise.