Guido Paternollo
Biography
Guido Paternollo, born in Milan in 1991, has been the Executive Chef of Pellico 3 at the Park Hyatt Milano, located in the Galleria Vittorio Emanuele, since 2022. His passion for cooking began during high school, inspired by the recipe books of La Cucina Italiana and programs on the Gambero Rosso channel. After graduating with a degree in engineering, he soon left the corporate world, preferring a career in the restaurant world. He trained first with Chef Enrico Bartolini and later in France under the guidance of Michelin-starred chefs such as Yannick Alléno and Alain Ducasse. His cuisine combines technique and authenticity, using simple, seasonal ingredients in dishes with a Mediterranean influence and a personal touch.
Risotto Milano
Ingredients
SALTED LEMON CREAM
- 15 untreated lemons
- 300 g coarse salt
- 200 g sugar (to balance the salt)
PARSLEY CREAM
- 100 g parsley
BLACK GARLIC CREAM
- 50 g black garlic
SEAMED LARD
- 100 g Colonnata lard, rind and herbs removed
GRATINATED MARROW
- Midollo, to taste
- Grated Grana Padano, to taste
risotto
- 50 g Carnaroli Riserva San Massimo rice
- 6 g fine salt
- 40 ml white wine
- 1 g saffron pistils
- Boiling water, as needed
- 20 g butter
- 12 g grated Grana Padano
- Acidic reduction
Preparation
SALTED LEMON CREAM
Prick the lemons with a toothpick, then place them in a vacuum bag with the balanced salt and cook at 85°C (217°F) with steam for 4 hours. Separate the peel from the pulp, then place the peel in a vacuum bag with TPT syrup (half the weight of the peels) and cook again at 85°C (217°F) with steam for 4 hours. Blend the peels with a little liquid to obtain a smooth cream.
PARSLEY CREAM
Blanch the parsley in salted water, then cool in ice water. Blend to obtain a smooth cream.
BLACK GARLIC CREAM
Blend the black garlic with a little vegetable stock until you obtain a smooth cream.
SEAMED LARD
Brown the lard on all sides, then cook it in the oven at 100°C (212°F) with steam. Cut the lard into thin slices.
GRATINATED MARROW
Cut the marrow into 2 cm x 2 cm cubes and gratinate with Grana Padano in under the salamander.
RISOTTO
Toast the rice in a saucepan with salt. Deglaze with white wine, then add the saffron pistils and begin cooking the rice with the addition of boiling water. Cook, let stand for a minute, then stir in the butter, Grana Padano, and acid reduction, if necessary.
PLATING
Arrange the salted lemon cream at the base of the plate, then pour the risotto over the cream. Add dots of parsley cream and black garlic cream. Garnish with 5 cubes of gratinated marrow and 3 slices of steamed lard. Complete with roasted ossobuco brown stock and parsley powder.
