Gualtiero Marchesi
Founding figure of modern Italian fine dining. His saffron risotto with gold leaf is a cultural artifact.
Speaks to 2 threads
Cited in 3 places
- Risotto/ Commentary
“If the risotto does not move in a wave when you shake the pan, you have made a pilaf, not a risotto.”
La Cucina Italiana di Gualtiero Marchesi — Mondadori (2014) - Risotto/ Argument
“Carnaroli's higher starch and tougher kernel give the most forgiving margin of error.”
Rice Variety — argued for "Carnaroli" - Risotto/ Argument
“Stirring is what releases starch from the grain into the liquid. It is the entire mechanism of the dish.”
Stir Constantly? — argued for "Always Stir"