First Courses

Saffron, Gold and Rice | Davide Oldani

Zafferano oro e riso Oldani

Recipe by Davide Oldani: Saffron, gold and rice

Tribute to Gualtiero Marchesi 

From Marchesi's yellow to Oldani's white, from the tradition's yellow to the innovative white, the color changes but the substance remains. That's what pleasure means to me: improving the stories of our land without losing their value. A specially crafted blend (aged Carnaroli and Vialone nano rice) with the precious spice – grown just a few miles from D'O – that becomes colorless essence. The off-center gold leaf adds color. You see white but taste yellow.

Ingredients for 4 people

For the rice

  • 320 g of Insieme Scotti rice (aged Carnaroli plus Vialone nano)
  • 160 g of unsalted butter
  • 80 g of grated Grana Padano Riserva
  • 1.5 liters of hot salted water
  • 10 ml of sherry vinegar
  • 10 ml of Zafferanami saffron essence
  • 1 g of fine salt

For the finishing touch

  • 4 gold leaves


Toast the rice in a pot, then add hot salted water.

Cook, stirring and adding hot water as needed. Remove from heat, stir with butter, Grana, vinegar, and saffron essence, and adjust salt.

Plate composition

Spread the rice on a flat plate; place the gold leaf on top.

davide oldani copertina 970
Davide Oldani's photo is by Sebastiano Rossi.

Cover photo by Brambilla Serrani.

Chef Recipes

show all

We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject