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Gualtiero Marchesi: Rice, Gold and Saffron
Rice, Gold and Saffron by Gualtiero Marchesi
Gualtiero Marchesi's signature creation, Rice, Gold, and Saffron, epitomizes the essence of Milanese cuisine. Hailing from Milan, Marchesi crafted this dish as a tribute to the region's culinary heritage. The Risotto Gold and Saffron stands as a tasteful emblem of sophistication. Its smooth, creamy consistency and exquisite texture, enriched with broth, rice starch, and Parmigiano Reggiano, make it a masterpiece of Italian cooking.
Ingredients
- 15 grams of Onions
- 20 centiliters of White wine
- 7.5 centiliters of White vine vinegar
- 100 grams of Butter, in pomata
- 2 grams of Saffron
- 20 grams of Parmigiano Reggiano
- 240 grams of Carnaroli rice
- 1 liter of Vegetable broth
Preparation
- In a saucepan cook the chopped onion in 15 cl of white wine and 7.5 cl of vinegar and let alcohol evaporate and so only the acidic part remains..
- Add 100 g butter and mix with a whisk until the butter becomes smooth.
- Filter the butter through a strainer to remove the onion.
- In a saucepan, toast the rice Carnaroli with 60 g of butter for 1 minute. Sprinkle with 5 cl of white wine and let evaporate. Pour 1 liter of light broth and add 2 g of saffron. Cook for 18 minutes, stirring occasionally.
- Serve.
- Once cooked, season with salt and add stir sour butter and grated Parmigiano.
Next is a video from 1981 where Gualtiero Marchesi illustrates his receipt "rice and gold". At that time he was working in his restaurant in via Bonvesin de la Riva.
