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Italian recipe - rice | roma-gourmet inglese
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Italian recipe - rice


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Gold leaf saffron risotto

Chef Gualtiero Marchesi Italian recipe - restaurant Hostaria dell’Orso – Rome

“Per decorare in modo dignitoso, non bisogna eseguire gli ornamenti se non in due tinte”
Antonin Careme, L’art de la cuisine francaise au XIX siècle

Melt the butter in a large, heavy saucepan over medium heat. Add the diced onion and shallots. Sweat, stirring frequently, until translucent (about four minutes). Add rice. Stir constantly until rice is thoroughly coated (about two minutes). Add wine, stir again until partly evaporated (about one-and-a-half to two minutes).
Meanwhile, heat the broth to just below boiling point and maintain temperature on a low heat. Measure out one-third to one-half of broth into another saucepan and add the saffron.
Simmer until the saffron threads have dissolved, again maintaining the temperature on a low heat. Stirring the rice constantly, add to the rice mixture one cup of plain or saffron broth alternately, ensuring all stock has been absorbed before adding the next cupful.
The risotto will be ready when rice is “al dente” and mixture starts to pull away from sides of the pan (about 18 minutes). Remove from heat, season with pepper and sprinkle with grated Parmigiano cheese.
To serve, spoon each portion of risotto on to a plate and garnish with a gold leaf.

Ingredients for 4 people

4 tbs unsalted butter; 1 cup diced onions; 1 tbs diced shallots; 2 cups carnaroli or arborio rice; 1 cup dry white wine; 7 cups vegetable broth; 24-36 saffron threads; Freshly ground black or white pepper; ¼ cup freshly grated Italian Parmisan Reggian cheese




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Rome restaurant guides

2008 Guides best Rome restaurants

For international Guides Michelin, L’espresso and Gambero rosso top Rome restaurants are:


La Pergola Hotel Cavalieri Hilton
Il Pagliaccio
Open Colonna

Baby Aldrovandi

Il Convivio Troiani

Agata e Romeo
Acquolina

All’oro
Il Sanlorenzo

La Rosetta
Glass hostaria

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