Gold 24 K Risotto | How to cook a perfect risotto |
Original saffron risotto recipe | Secrets of Risotto
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Saffron risotto with gold. A recipe by chef Gualtiero Marchesi. He is the greatest chef in the history of Italian cuisine. Risotto was invented for the wealthy. And it is a very valuable dish. And it was presented in the early 80s.
SAFFRON RISOTTO INGREDIANTS :
– Saffron
– Butter – 1/2 cup / 125g
– Grated Grana Padano – 3 oz / 80g
– vegetable broth – 4 1/4 cup / 1 L
– Fine salt – 1/2 tsp / 2g
– Carnaroli rice – 2 3/4 cup / 350g
– onions – 1
– White wine – 1 1/2 oz / 40 g
– Olive oil – 1 tbsp / 15 g
PREPARATION :
– Separate butter into two parts One to start cooking and one part for creaming
– put Saffron in the broth in order to dissolve
– cut an onion and finely chop
– prepare a good vegetable broth with carrot celery onion and leek or otherwise you can also use the broth cubes
PROCESS :
– To start put in a pan of olive oil and when it starts to heat put a part of butter and melt it on low heat.
– once the butter has melted, add the chopped onion and cook it slowly
– once the onion has become golden add some carnaroli rice and toast for 2-3 minutes on low heat.
– When the rice is posted well Add in the white wine and let it evaporate slowly
– once the wine has evaporated add some vegetable stock and cook slowly for 13 to 15 minutes until it becomes al dente.
– When the risotto is ready, turn off the heat and move the pan off the heat and add the other part of butter and Grana Padano cheese and mix well, stirring well until the risotto becomes creamy and thick.
– once there is ready risotto servilla with a grana padana wafer and a gold leaf as a garnish
– Serve the dish hot
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