Multi-starred chef, true international star with restaurants opened with his name in Tokyo and Beijing, well-known face on TV and author of numerous successful cookbooks, Baglioni Hotels & Resorts consultant for the exclusive and refined gourmet restaurants "Gusto by Sadler" in Tavolara in Sardinia and the "Canova Restaurant by Sadler" of the Baglioni Hotel Luna, a stone's throw from Piazza San Marco in Venice, one of the founders of "Jeunes Restaurateurs d'Europe" (JRE), an association that brings together young chefs of proven talent , President of the Le Soste Association, the great chef Claudio Sadler has never made a mystery, from the top of his successes, of his constant love for home cooking which for him was a real inspiration when from an early age he observed with admiration the mother and aunt make pasta a house. Above all, he was fascinated by seeing how the pasta took shape in the hands of the two women. A love underlined in a recent interview as follows: “In my cuisine there is never a lack of references to tradition, because without tradition there is no progress, there is no innovation and there is no experimentation that holds. We need to offer people flavors that evoke their memories and make them feel at home, wherever they are! I want to carry on this philosophy, which has always accompanied my idea of cooking and my dishes.»
Tradition therefore but revisited in a concept of constant evolution according to the teachings he received as a young man from two masters who wrote the history of Italian cuisine, Gualtiero Marchesi in Milan and Georges Cogny, the great French chef born in Piacenza for the love of Lucia Cavanna , who made the Antica Osteria del Teatro the restaurant destined to become the emblem of haute cuisine in Piacenza and later moved to la Cantoniera, contributed to making Val Nure famous all over the world.
If his dishes are today examples of the high school of cooking which inspire the new generations, nonetheless next to refined and exclusive preparations there are constant examples of the most rigorous tradition such as his famous Milanese risotto and in particular the salted rice, a typical example of kitchen leftovers, a cuisine that for generations and generations has marked a lifestyle made of attention to waste and great culinary wisdom.
Speaking of recycled cuisine, Sadler has no hesitations: “a good, shrewd chef must not throw anything away and must try to create dishes or preparations that can be prepared with scraps or leftovers. There is an incredible world to discover with recycled cuisine… The chef's ability lies in preparing preparations even with scraps, scraps, leftovers. It is precisely there that high professionalism is achieved and everyone is shown how to save money in the kitchen without sacrificing quality. On the other hand, many of the most popular traditional dishes are born from the reused kitchen of the day after, such as the famous Milanese meatballs, Milanese risotto, cannelloni with fillings that can be of vegetables, meat or fish. All dishes that come from leftovers or scraps”.
It originates from the culture of leftovers to then become an iconic dish of its cuisine, its famous Milanese risotto with salt, of which we propose the recipe this week

Stir-fried Milanese yellow risotto with cream of Grana Padano aged 27 months
Ingredients for people 10
600 g of Carnaroli rice
40 g of shallots
2 g of saffron pistils
3 liter of meat broth
60 g of fresh butter
80 g of Grana Padano aged 27 months
100 g of clarified butter
For the cream of grana padano, the reserve is 27 months
250g Grana Padano
500 g cream
Xanthan to taste
Method
Stew a chopped shallot with a little extra virgin olive oil and a spoonful of water, add the rice and saffron pistils, then pour over the meat broth. Cook for 10 minutes, adding broth if necessary, keep the rice al dente and slightly creamy, stir in very little fresh butter and grated Grana Padano. Add an egg yolk and then leave to cool in the refrigerator.
Form balls of about 200 g in weight and crush them in a mold of 13 cm in diameter, making the thickness uniform. Store in the refrigerator to harden everything.
Cook the cream with the Grana Padano at 60 degrees for 18 minutes in the thermomix. At the end of cooking, add the xanthan.
Finish:
heat a non-stick pan, add clarified butter, roast the rice and brown it well on both sides. Serve accompanied by the cream of Grana Padano.
Sadler's Restaurant
Via Ascanio Sforza, 77, 20141 Milan MI