📝 About This Recipe
A masterpiece of Italian Alta Cucina, this dish pays homage to the legendary Gualtiero Marchesi, the father of modern Italian cuisine. It features Acquerello rice infused with the world's finest saffron threads, resulting in a vibrant golden hue and a complex, floral aroma. Finished with a delicate sheet of 24k edible gold, this risotto is the ultimate expression of luxury, balancing creamy texture with the soul of Lombardy.
🥗 Ingredients
The Broth (Il Brodo)
- 1.5 liters Beef and Veal Stock (High quality, unsalted, and kept at a simmer)
- 1 teaspoon Saffron Threads (Persian or Aquila saffron for best quality)
The Risotto
- 320 grams Acquerello Carnaroli Rice (The 'king of rice' for perfect starch release)
- 2 pieces Shallots (Very finely minced)
- 120 ml Dry White Wine (Such as a crisp Pinot Grigio or Gavi)
- 30 grams Bone Marrow (Cleaned and minced; essential for authenticity)
- 80 grams Unsalted Butter (High-fat European style, kept ice-cold)
- 60 grams Parmigiano-Reggiano (Aged 24-36 months, finely grated)
- 2 tablespoons Extra Virgin Olive Oil (Mild flavor profile)
- to taste Kosher Salt
The Finish
- 4 sheets 24k Edible Gold Leaf (Approximately 8x8cm each)
👨🍳 Instructions
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1
Begin by infusing your stock. Place the saffron threads in a small bowl with a ladle of warm stock and let steep for at least 15 minutes to release the full pigment and aroma.
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2
In a wide, heavy-bottomed copper pot or saucepan, heat the olive oil and half of the butter over medium-low heat. Add the minced shallots and cook gently for 5 minutes until translucent, ensuring they do not brown.
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3
Add the minced bone marrow to the shallots. Stir until it melts and integrates into the fat, providing that signature silky mouthfeel.
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4
Increase the heat to medium and add the rice. 'Tostatura' is key: toast the grains for 2-3 minutes, stirring constantly, until the edges are translucent and the rice smells slightly nutty.
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5
Deglaze the pan with the white wine. Stir continuously until the liquid has completely evaporated and the sharp scent of alcohol has vanished.
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6
Begin adding the simmering stock one ladle at a time. Stir frequently but gently; this friction releases the starch that creates the creamy consistency.
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7
Halfway through the cooking process (about 8-10 minutes in), pour in the saffron-infused stock. The rice will instantly take on a deep, royal gold color.
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8
Continue adding stock as needed, ensuring the rice is always just covered. Taste frequently; you are looking for 'al dente'—firm to the bite but not crunchy.
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9
Once the rice is cooked (usually 16-18 minutes total), remove the pot from the heat. This is the most crucial step for the 'Mantecatura'.
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10
Add the remaining ice-cold butter and the grated Parmigiano-Reggiano. Vigorously beat the rice with a wooden spoon or toss the pan to incorporate air, creating the 'all'onda' (wavy) texture.
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11
Cover the pot and let the risotto rest for 2 minutes. This allows the temperatures to equalize and the flavors to marry perfectly.
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12
Spoon the risotto onto flat, warmed plates. Tap the bottom of the plate with your palm to spread the rice into a perfectly even, thin layer.
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13
Using tweezers and extreme care, place one square of 24k gold leaf in the exact center of each plate. Avoid any drafts, as the gold is incredibly light.
💡 Chef's Tips
Always use cold butter for the final mantecatura; the temperature difference creates a more stable emulsion for a creamier finish. Never rinse your risotto rice, as you need every grain of surface starch to achieve the correct texture. If you cannot find bone marrow, you can omit it, but increase the butter slightly to compensate for the loss of richness. Ensure your stock is simmering; adding cold stock to the pan will shock the rice and lead to uneven cooking. Use a wide pan to ensure the rice cooks in an even layer rather than a deep, crowded pot.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white like a Lugana or a vintage Franciacorta sparkling wine to cut through the richness. Serve as a 'Primi Piatti' followed by a traditional Osso Buco alla Milanese. Use white truffle oil as a very light drizzle if you wish to add another layer of luxury, though the saffron is the star. Present on dark, matte ceramic plates to make the gold and saffron yellow pop visually.