Rice, gold and saffron(1982)

Next to his open ravioli, this is the most famous dish created by Gualtiero Marchesi, the chef who reinvented Italian haute cuisine in the latter half of the 70s. Thanks to the exclusion of broth to avoid interference with the flavor of the saffron, and to the incorporation of burro bianco (beurre blanc - a butter-based sauce with wine and shallots) to compensate for the acidity, this risotto alla milanese of the divine Marchesi reaches new heights. The aesthetic intuition in the role of the gold is brilliant, and very contemporary. A milestone in cuisine, but above all, an ode to beauty.