Risotto Cuttlefish Bone

I am Alessio Sebastiani, and I want to share my personal homage to the traditional Milanese risotto. Aligned with the culinary philosophy of Cactus Kitchen & Bar, which excludes the use of meat, I have reinterpreted this Lombard classic into a completely new and vegetarian version. This dish, named “Risotto Cuttlefish Bone,” retains the essence of the original dish but transforms it with a contemporary and creative touch.

Traditional Milanese risotto is known for its rich flavor, derived from the use of beef marrow and saffron. In my “Risotto Cuttlefish Bone,” I replace the meat component with a morel mushroom ragù, providing a depth of flavor comparable to that of braised meat. Fresh cuttlefish are added to evoke ossobuco, another iconic Milanese dish, ensuring a texture and flavor reminiscent of the original.

The preparation of the risotto begins with the classic toasting of the rice, followed by the addition of saffron to achieve the characteristic golden color and intense aroma. Unlike the traditional method, the risotto is then cooked “alla parmigiana,” adding Parmigiano Reggiano cheese to enhance its flavor. The final touch is a deglazing with champagne, which adds a note of elegance and a light acidity that balances the richness of the dish.

Once the cooking is complete, the risotto is carefully plated not only to present a delicious dish but also a visually appealing one. This “Risotto Cuttlefish Bone” is much more than just risotto: it is a celebration of Milanese cuisine revisited through innovation and respect for traditions.

I invite all lovers of fine dining to try this exclusive dish at Cactus Kitchen & Bar, where every bite tells the story of Milan through renewed flavors and a gastronomic experience that remains memorable. Come discover how a classic can be transformed into a new and exciting experience.