Risotto with blackthorn and pigeon breast by Marco Migliorati, the culinary signature of the Sesto On Arno restaurant
A memorable recipe for these festive days, perfect to redo at home
It's called Sesto because it's on the sixth and top floor of The Westin Excelsior hotel. A legendary terrace with 360-degree views over the rooftops of Florence, through a futuristic structure made with continuous glass windows.
Inside the bar, restaurant and lounge area, spaces that allow maximum relaxation in the heart of Florence.
The culinary soul of this sensational terrace overlooking the city, Executive Chef Marco Migliorati who, exclusively for us, gives us an exclusive recipe, perfect for April 25th.
Ingredients for 4 people:
-carnaroli rice 320g
- fresh blackthorn mushrooms 250g
-1 clove garlic
-1 yellow onion
-Parmigiano reggiano 50g
-olive oil e.v. q.b.
-white wine 50ml
Brown the finely chopped onion in a saucepan with a part of butter, add the rice, toast it and fade with white wine. Add the blackthorn sauce made earlier (make water to the mushrooms, then brown them in a pan with olive oil and a clove of garlic) and wet with a broth made with the pigeon carcasses. Shortly before the cooking of the risotto is finished, swat the pigeon breasts. Add butter and Parmesan cheese to the risotto. Place the risotto on top of the pigeon's breasts, which have been previously swatted.