Recipe by Gualtiero Marchesi: Risotto with Gold and Saffron
Ingredients for 4 people
- 300 grams of Carnaroli rice
- 80 grams of butter
- 20 grams of grated Parmigiano Reggiano cheese
- 50 grams of chopped onion
- 200 ml of dry white wine
- 1 liter of light broth
- 5 grams of saffron threads
- 4 sheets of edible gold
Method
In a small saucepan, sauté 30 grams of chopped onion with 10 grams of butter. Add 100 ml of wine and let the liquid reduce by half. Then, add 50 grams of butter in small pieces and emulsify with a whisk. Strain the sauce through a sieve and set it aside.
In another pot, sauté 20 grams of chopped onion with 20 grams of butter, and then toast the rice. Add 100 ml of dry white wine and let it evaporate. Gradually add the hot broth, saffron, and cook for about 18 minutes, stirring occasionally.
Once the rice is cooked, stir in the prepared sauce and the Parmigiano cheese.
Plating
Spread the risotto on flat plates. Place a sheet of edible gold in the center of each plate before serving.
Photo credit: Sergio Coimbra.
