FRATELLI DESIDERI Le Cene Stellate Chef Carlo Cracco L’Oro di Milano

Carlo Cracco (6 Michelin Star Chef), signs this extraordinary reinterpretation of Risotto alla Milanese, a dish that has its roots in the history of Milanese cuisine and that, through the chef’s interpretation, is enriched with modern and refined flavors. The original recipe, which dates back to 1574, was born at the table of the glassmaker Valerio di Fiandra, a character linked to the Milanese tradition, who used saffron not only to embellish dishes, but also to give the windows of the Milan Cathedral an extraordinary color, a symbol of the craftsmanship of the time. Today, saffron, which over time has become one of the most iconic ingredients of Italian cuisine, continues to shine in this gastronomic creation, bringing with it the rich legacy of a historic dish.

Chef Carlo has carefully chosen the most precious raw materials, to offer a modern version that is absolutely faithful to tradition. Each ingredient has been selected not only for its quality, but also for its power to guide you on a unique and unforgettable sensory journey, where every bite tells a story of passion, mastery and refinement.

At the heart of this recipe is Safranum Saffron Pistils, a top-quality product that is grown in the heart of the Langhe, a land famous for its agricultural traditions and gastronomic excellence. Its delicate and aromatic flavor is perfectly enhanced by the presence of the sweet notes of the prized Ecuadorian cocoa, which add a surprising nuance of depth and intensity to the dish. The meeting of these two ingredients, both extraordinarily noble, is what makes the risotto a unique experience, capable of arousing emotions at first taste.

To further enrich the dish, a unique preparation of meat broth, produced by hand following a secret recipe that dates back to the early 1900s, envelops the risotto with a delicacy that enhances and balances the flavors without overwhelming them. The slow and meticulous preparation of this broth, which takes its time to blend the flavors perfectly, is a true tribute to traditional cuisine, which knows how to respect the times and techniques to create something extraordinary.

With every bite, you will perceive the slightly acidic push of the apple vinegar, which gives the dish a freshness that balances the richness of the risotto, and the enveloping aroma of the scallions brunoise, which adds a note of sweetness and crunchiness, harmoniously completing this masterpiece. Each ingredient plays an essential role in the overall balance of the dish, creating a symphony of flavors that blend perfectly together.

This revisited Risotto alla Milanese is not just a dish, but a true culinary experience that will allow you to savor the history and tradition of Milanese cuisine, enriched by the mastery of chef Carlo, capable of transforming a classic into a gastronomic work of art.