Italian recipe - rice

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



..
..

……………………………………………

Support Roma gourmet

……………………………………………

Shop Roma gourmet

Caravaggio’s artichokes

Gourmet travel
between life and works of
Caravaggio

……………………………………………

Italy gourmet

All Italian best restaurants (Michelin stars)

……………………………………………

Elective affinities

Hang Zhou and Claude Monet

……………………………………………

Chef’s anatomy

interview to
Massimo Riccioli
- l’élégance du hérisson

……………………………………………

Wine corner

The word of wine and its protagonists

……………………………………………

Gourmet books

Maria Grazia Accorsi, Personaggi letterari a tavola e in cucina.
Dal giovane Werther a Sal Paradiso

……………………………………………

Rome museums

In the foreground: Goethe House

……………………………………………

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

For most famous restaurants Guides, Rome is a place where cuisine is very good … read more

……………………………………………

follow roma gourmet on


 

 

© Copyright roma-gourmet.com 2007. All rights reserved. Prohibited the reproduction of content, even partial.