Original Italian recipes: Gualtiero Marchesi’s Rice Gold and Saffron

Original Italian recipes: Gualtiero Marchesi’s Rice Gold and Saffron

This is Gualtiero Marchesi’s signature dish. This is a typical milanese recipe and Marchesi is from Milan. Risotto Gold and saffron is a tasteful dish and a symbol of elegance. Smooth, creamy and with a beautiful texture thanks to broth, rice starch and Parmigiano Reggiano.

15 grams of onions
20 centiliters of white wine
7.5 centiliters of white vine vinegar
100 grams of butter, in pomata
2 grams of saffron
20 grams of Parmigiano Reggiano
240 grams of Carnaroli rice
1 liter of Vegetable broth

In a saucepan cook the chopped onion in 15 cl of white wine and 7.5 cl of vinegar and let alcohol evaporate and so only the acidic part remains..

Add 100 g butter and mix with a whisk until the butter becomes smooth.

Filter the butter through a strainer to remove the onion.

In a saucepan, toast the rice Carnaroli with 60 g of butter for 1 minute. Sprinkle with 5 cl of white wine and let evaporate. Pour 1 liter of light broth and add 2 g of saffron. Cook for 18 minutes, stirring occasionally.

Serve.

Once cooked, season with salt and add stir sour butter and grated Parmigiano.

Note: serve the risotto with four edible gold leaves on top.