First Courses Rice

When Risotto Becomes Art: Antonio Guida's Recipe with Raspberry and Herb Cream

copertina risotto lamponi antonio guida

Intense colors and elegant flavors for one of the most beautiful risottos in Italian fine dining: Antonio Guida showcases elegance in his dish with raspberry powder and total green cream.

Ingredients for 4 people

For the risotto

  • 300 g Carnaroli rice
  • Chicken broth
  • 40 g sour butter
  • 30 g Normandy butter
  • Julienned sage
  • Parmigiano Reggiano (24 months)
  • Castelmagno cheese
  • White wine
  • Soy sauce
  • Extra virgin olive oil


In a preheated pan, pour a drizzle of olive oil, let it heat, add Carnaroli rice, toast, and deglaze with white wine, allowing it to evaporate. Continue cooking with chicken broth.

At the end of cooking, remove from heat, add Normandy butter, sour butter, Parmigiano Reggiano, Castelmagno, olive oil, a dash of soy sauce, and finally, julienned sage.

For the herb cream

  • 500 g spinach
  • 200 g Swiss chard


Blanch the cleaned spinach and Swiss chard leaves and let them cool in ice water. Blend in a hot mixer until you get a smooth cream.

For the herb risotto cream

  • 50 g Carnaroli rice
  • ½l chicken broth
  • 40 g herb cream
  • 5 g Normandy butter
  • 5 g grated Parmigiano Reggiano
  • Olive oil, as needed
  • Salt, to taste


In a preheated pan, pour a drizzle of olive oil, let it heat, add the rice, and toast. Cook with chicken broth and water to prevent the cream from developing an overpowering flavor. Continue cooking over low heat without getting the rice overly done, then add the herb cream. At the end of cooking, emulsify with butter and Parmigiano Reggiano and pass through a cutter. Adjust density and flavor.

Dish composition 

  • Raspberry powder 


Place the risotto in the center of the plate using a food ring; arrange the herb risotto cream around it and garnish with raspberry powder.


Ristorante Seta by Antonio Guida

Via Andegari 9, 20121 Milan, Italy

Phone: 39 02 8731 8888

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