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Alessandro Pavoni’s Risotto Milanese
Brescia-born chef Alessandro Pavoni has been a defining force in Sydney dining since opening Ormeggio at the Spit in 2009. After training in Italy and working across Michelin-starred kitchens in Europe and beyond, he brings a refined yet deeply personal approach to Italian cooking, shaped by early memories in his grandmother’s kitchen.
“Italian food isn’t just one cuisine, but hundreds of regional stories. It’s about culture, history, and identity, not just familiarity.”
5 Minutes with Alessandro Pavoni
If someone is dining at Ormeggio for the first time, what’s the one dish they absolutely shouldn’t miss?
In my opinion, the Beef Rossini right now is the go-to. It holds a special place for me as I learned to perfect it during my time with the iconic chef Gualtiero Marchesi, while working in his 3-Michelin-star restaurant in the early days of my career. It is a dish you hardly ever see in restaurants anymore and it’s decadent and delicious.
What was the first dish you ever fell in love with, and do you still make it?
Risotto Milanese, no questions. I still make it and it’s my son’s favourite dinner. We just put it back on the menu at Ormeggio with some beautiful, seared scallops instead of the traditional ossobuco.
Are there any underrated Italian ingredients you think Australians should be using more?
Colatura di alici is like an Italian version of fish sauce: a centuries-old anchovy extract from the Amalfi Coast, which is deeply savoury, salty, and packed with umami. It’s one of those secret ingredients that makes everything taste richer and more complete with just a few drops.
What’s a small tweak or technique that can make weeknight pasta feel restaurant-worthy?
Use more salt in your water than you think! The real trick is to consider your ratio: The Rule of 10%: every 1 litre of water for 100g pasta uses 10g salt.
What are your top 3 restaurants in Sydney?
I’m biased but obviously Ormeggio comes in first, especially now with the Terrazza Bar open, everyone will see my point. I love sitting out there and eating those snacks.
Visit LuMi for the most mind-blowing food. Chef Federico Zanellato is a genius.
I had a fantastic experience at Mimi’s recently. I really enjoyed the whole experience, and the food and service were exceptional.
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Risotto Milanese with Seared Scallops and Oyster Emulsion
Serves: 6
Ingredients
Emulsion
2 litres chicken stock
25 g unsalted butter
450 g (about 2 1/4 cups) carnaroli rice
Salt flakes, to taste
1 pinch saffron threads
25 g veal bone marrow, finely chopped (order
from your butcher)
75 g cold butter
50 g Grana Padano, freshly grated
Scallops
3 x scallops per person, cut in half
horizontally once seared
Olive oil for searing
Oyster EVOO Emulsion
10–12 Sydney rock oysters (with their liquor)
10 ml lemon juice
80–100 ml extra virgin olive oil (mild, not too
peppery)
White pepper (optional)
Method
Emulsion
Place oysters (with liquor) and lemon juice in a blender and blend until smooth. Keep cold.
With the blender running, slowly stream in EVOO to form an emulsion. Blend until silky and lightly thickened, then pass through a fine chinois.
*The texture should be smooth, glossy, lightly thickened but pourable. If too thick, add 1–2 tsp cold water or oyster liquor. If it splits, re-blend with 1 fresh oyster. If too acidic, add a little more oil.
Risotto
Bring stock to a simmer in a heavy-based saucepan over high heat, then reduce to low and cover.
Melt unsalted butter in a heavy-based saucepan over medium heat. Add rice and a pinch of salt; cook, stirring constantly, for 2–3 minutes until very hot but not coloured and lightly toasty.
Add saffron and enough stock to just cover the rice. Cook for 8 minutes, adding stock one ladle at a time as absorbed, shaking the pan; do not stir.
After 8 minutes, begin stirring. Cook 7–9 minutes more until al dente, adding stock as needed. Remove from heat, cover, and rest for 1 minute.
Heat a second pan until very hot. Add oil and sear scallops for 1–2 minutes until brown. Flip and cook 1–2 minutes more. Slice horizontally.
While scallops cook, add bone marrow, cold butter, and Grana Padano to the risotto. Beat with a wooden spoon, shaking the pan, until creamy; adjust with stock if needed.
Spoon onto flat plates and tap gently on a tea towel-covered bench to flatten. Drizzle with emulsion, top with scallops, and serve immediately
Loved this risotto milanese recipe and looking for more kitchen inspo? You might also like this unique fusion recipe for tom yum pasta. If it’s snacks your after, we recommend these delish fish croquettes.
