Risotto with watermelon, cuttlefish roe, saffron and Grana Padano Riserva

Redazione

A masterpiece of balance from chef Davide Oldani’s signature “pop cuisine.” Acquerello rice is cooked in water and creamed with Grana Padano Riserva, a little butter, and a touch of vinegar for a pronounced acidity. Arranged on top with geometric elegance are four separate ingredients: fresh cuttlefish roe, delicately seared, saffron threads in their infusion, and cubes of raw watermelon. A surprising and unforgettable contrast of textures, flavors, hot and cold.