The creations of great chefs



  • Difficulty medium
  • Preparation 30 minutes
  • Tipology first course
  • Portions 4 people


  • 300 g of carnaroli rice
  • 100 g of butter
  • 60 g of grated Parmesan cheese
  • 1 g of saffron threads
  • 1 spoon finely chopped onion
  • 100 ml of white dry wine
  • 1 litre light chicken broth
  • salt
  • 4 edible 23 kt gold leafs


Photo and recipe have the only purpose of presenting the product(*).

Sweat the onion in a pan with 10 grams of butter until translucent. Add 50 ml of white wine, simmer and reduce the liquid by half. Add the remaining butter flakes and emulsify with a whisk until the butter becomes dense and thick. Filter the mixture through a fine-mesh strainer to eliminate any pieces of onion which by this point will have released all their flavour into the sauce.  We now have an acidic butter that we shall use to cream the risotto. It is best to prepare the butter in advance and leave it to cool in the fridge.

Toast the rice in a pan with 10 grams of butter, add the remaining wine, simmer until it evaporates.  Gradually add the boiling broth, followed by the saffron. Leave to cook, stir occasionally. Add the broth accordingly to achieve a risotto ‘all’onda’, that ripples when stirred without losing its creamy consistency.

Once cooked, flavour with salt, stir in the acidic butter and parmesan cheese and cream the risotto. Serve the rice on plates and garnish with a 23 kt edible gold leaf at the centre of the plate.