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Saffron Risotto With Edible Gold Leaves by Gualtiero Marchesi

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
35MIN
Cuisine

Ingredients

Butter: 80 g

Onion: 1

White wine: 1 glass

Carnaroli rice: 300 g

Beef stock: 1 l

Saffron: a pinch

Parmigiano cheese: 4 tbsp

Edible gold: 4 leaves

Italian chef Gualtiero Marchesi's signature dish: a traditional Milanese saffron risotto made adding a pretious golden leaf at the end

Method
01.
Sour Butter

In a heavy pan, melt the butter, add the onion and cook for a few minutes. Add the half of the white wine and let the alcohol evaporate, so only the acidic part remains. Filter everything through a sieve to eliminate the rest of the onion, then add the butter in pomade.

This is the procedure for making sour butter that will be used to stir in the risotto at the end.

02.
Risotto

In another pot, toast Carnaroli rice in a bit of butter for a few minutes. Wet with wine, let it evaporate. Pour a light broth over it and add the saffron threads. Cook for around 18 minutes. Once done, mix with parmigiano cheese and the soured butter prepared in advance.

Spread rice on plates and arrange on each a leaf of edible gold.

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