La Dolce Eater

A Supreme Risotto from Ristorante Cracco

Although his signature dishes are only now making their first appearance in a feature film, the broodingly handsome Carlo Cracco is no stranger to the spotlight.  His Ristorante Cracco has garnered numerous accolades (including two Michelin stars and a coveted spot on the San Pellegrino World’s 50 Best Restaurants list) for his inventive modern Italian cuisine since opening in 2000.  Director Luca Guadagnino came across the restaurant five years ago: “It was a very special dinner, full of surprising twists of texture and tastes, and when I love a meal I try to become a friend of the chef.” A visit to the kitchen and several feasts later, Guadagnino approached Cracco (who worked for Alain Ducasse way back when) about consulting on the food for I Am Love.  Lead actor Edoardo Gabbriellini, who plays a chef in the film, trained with Cracco so that he could replicate some of the restaurant’s classic dishes, like the caramelized Russian Salad. Photographer Toby Glanville was recently granted access to the restaurant kitchen to capture these evocative images. And to satisfy resulting appetites, Cracco shared his recipe for a well-loved, kicky risotto.


Serves 4

240 gr. carnaroli rice
45 gr. butter

  • 1 small shallot, finely chopped
  • ½ glass dry white wine

  • ½ liter water
50 gr. Mascarpone
  • 50 gr. anchovy paste
grated zest from 1 lemon

  • 50 gr. dark chocolate 98%
  • 1 pinch pepper

  • 1 pinch salt
1 pinch chili powder

Melt the chocolate in “Bain Marie” (a water bath), then add the chili, salt and pepper. Spread the mixture on some baking parchment and air dry. Using a 2.5cm round cutter, create four discs and refrigerate. In a saucepan, shallow fry the shallots with the butter, add the rice and toast it lightly. Add the dry white wine and continue cooking until it is incorporated. Slowly add the water, continually mixing until the rice becomes creamy, approximately 25 minutes. Season with salt and pepper. Take the pan off the heat and mix in the Mascarpone. Spread the anchovy paste on the bottom of a plate and sprinkle with lemon zest. Distribute the rice on each plate and flatten with a spoon. Finish with a disc of chocolate.

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