Riso, Oro e Zafferano
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An iconic dish by the founder of New Italian Cuisine: Gualtiero Marchesi, who, through constant research and experimentation, developed a creative, fresh, light, essential, and refined cuisine that pays extreme attention to products, cooking methods, dietetics, and the evolution of taste.
The world's most famous risotto, “Riso, Oro e Zafferano” (Rice, Gold and Saffron), was conceived and served for the first time by Marchesi in the early 1980s, between 1981 and 1982, and has since become a must, a symbol, an icon.
The uniqueness of the dish is emphasized by the gold leaf; the whole thing is completed by the act of eating it with a spoon rather than a fork.
The aroma of the risotto immediately invites you to break the leaf with the first bite, effectively destroying the work but emphasizing its value.
Marchesi, speaking of his risotto, loved to repeat: “I find the brightness of rice and gold to be outstanding. It is the dish that best reproduces my concept of beauty. Essential, without frills.”
Carnaroli rice 250 g.
Master's butter 75 g.
Saffron threads 0,4 g.
23-karat gold leaf
Grated Cheese 30 g.
Broth mix 40 g.
Italian fine salt (2x1 g.)
