Saffron Risotto With Edible Gold Leaves by Gualtiero Marchesi
Italian chef Gualtiero Marchesi's signature dish: a traditional Milanese saffron risotto made adding a pretious golden leaf at the end
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Ingredients
- Butter: 80 g
- Onion: 1
- White wine: 1 glass
- Carnaroli rice: 300 g
- Beef stock: 1 l
- Saffron: a pinch
- Parmigiano cheese: 4 tbsp
- Edible gold: 4 leaves
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