Modern twists on time-honoured favourites.
Saffron and gold leaf risotto
What you need
- [ ] 300 g Riserva 1856 Carnaroli Risotto rice
- [ ] 80 g butter
- [ ] 1 glass white wine
- [ ] 50 g chopped onion
- [ ] 3 saffron threads
- [ ] 1 l hot beef stock
- [ ] grated Parmesan
- [ ] salt and pepper
- [ ] 2 tbs. balsamic vinegar
- [ ] 1 gold leaf
Proposed by: Gualtiero Marchesi
How to prepare:
Saffron and gold leaf risotto: sauté the chopped onion in a heavy bottomed saucepan in 40 g of butter until softened. Add the rice and fry well until transparent. Add the wine and saffron and stir until it has evaporated.
Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes.
Remove the risotto from heat and stir in the Parmesan and the rest of butter. Serve and guarnish with the gold leaf.