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

Method

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

Method

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

Method

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.