Saffron and gold leaf Risotto

Method

1. Sauté the chopped onion in a heavy bottomed saucepan in 40 g of butter until softened.
2. Add the rice and coat well until transparent.
3. Add the wine and saffron and stir until reduced.
4. Add a ladleful of the hot stock and simmer. As soon as the stock is absorbed, add some more. Continue this way for about 16 minutes or until the rice is properly cooked.
5. Remove the risotto from heat and stir in the Parmesan and the remaining butter.
6. Garnish with the gold leaf and serve.

Chef's tip

Be very careful when placing the gold leaf on your risotto dish, it will tend to stick quite easily to your fingers!

Serving suggestion

Light meat dishes (preferably white meat) or refined seafood courses. Goes well with vegetable dishes too.

Wine selection

Chardonnay, Pinot gris, Sauvignon blanc, Merlot or Amarone di Valpolicella.

Family tip

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Dish history

This recipe, saffron and gold leaf risotto, owes its fame to the renowned Italian chef Gualtiero Marchesi, who first created it. Of course, this is not his exact recipe since he won't reveal it, but we think this one will do justice to the original one! A brief historical note: around the XVI century, gold (and the colour yellow in general) was ascribed pharmacological properties, reason why gold dust was often added to food. When lacking, egg yolks, saffron and all other spices and cooking techniques that would lend food a yellow colour were used.