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
Method
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.
Cover photo by Brambilla Serrani.
