Golden Risotto | Christine Cushing

This Golden Risotto recipe challenged everything I had previously learned about the northern Italian classic dish. Famed Italian chef Gualtiero Marchesi built his culinary empire around this modern technique of making risotto, which really shocked me when I first learned it in the culinary institute in Alma Italy. FULL RECIPE BELOW.

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RECIPE: GOLDEN RISOTTO - CHEF MARCHESI STYLE

300 g Rice (Carnaroli or Vialone Nano variety)
80 g butter, divided
20 g finely chopped onion or shallot
150 ml white wine, divided
30 ml white wine vinegar
1-2 g saffron stigmas, or to taste
1 -1.5 L chicken broth
Salt to taste
20-30 g grated Parmigiano cheese

For acidulated butter, sweat onion in 5 gm butter until soft, 3-5 min. Add ½ the wine and white vinegar . Simmer uncovered for 7-8 minute , until reduced by 2/3 . Over low heat add remaining cold butter, a little cube at a time, until emulsified. Chill until able to shape and wrap in plastic or parchment paper log. Chill completely.

Toast the rice in a medium saucepan with a little butter , until golden, about 2 minutes. Heat your stock until just simmering .
Simmer, adding hot broth, a little at a time. Add the saffron .
About 15 minutes into simmering, season with salt.

Off the fire, stir in the chilled butter, little by little and parmesan cheese and stir and swirl vigorously creating a creamy texture. Add more broth if necessary to create a wavy consistency. Cover and let stand off heat for 2 minutes.

Serves 6

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Видео Golden Risotto | Christine Cushing канала MyFavouriteFoods ChristineCushing