I attended Gualtiero Marchesi Academy , where excellence and simplicity are combined as one thing. This is Marchesi ′s version of risotto milanese.
320g Carnaroli Rice( I prefer Carnaroli by Riserva San Massimo)
15g chopped onion
100ml white wine
½ g saffron stigmas
1 dl light stock ( to make it use : carrots , celery, onion and some hen pieces)
30g grated parmesan
4 edible gold leaf sheets 24K
Make the sour butter , a creation by Marchesi to cream the risotto; sweat the chopped onion with 10gr butter, add the white wine and halve , take off the heat and emulsify with 50g butter at room temperature . Filter through a small colander and make cool.
Toast the rice in a large pot , better in a frying pan for about 2 minutes. If you have non-stick pans you don′t have to add the remaining 20 gr butter , as the chef prefers. Add several times the hot stock ( the rice temperature must be the same !!!). You can use the stock cubes for example Star , they′re excellent. In this case use mixed meats stock cube . if you have the time , make a stock with a piece of chicken , a piece of beef and vegetables with a little bit of coarse salt.
After 18 minutes add the saffron stigmas and salt as required.
With the heat off cream with tha butter you have prepared beforeand the parmesan. Let it rest and and plate it and remember that the risotto must be wavy it must move if you swing the plate .It must be extended and not a sticky pyramid . Put on each serve the edible gold leaf .
I was born in Milan where, very young, I started working in fashion, growing up three beautiful children and cultivating my passions for contemporary art, the search for unique and unobtainable pieces, good food and elegance in all its forms.
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