Risotto Oro di Milano...Risotto Oro di Milano con Midollo e Aria di Gremolada

A masterclass in Milanese tradition, featuring premium Carnaroli rice infused with hand-picked saffron threads, crowned with roasted bone marrow and a molecular gremolata air.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 220°C (425°F). Season bone marrow with sea salt and roast for 15-20 minutes until bubbling and slightly caramelized.

2. 02

   Steep saffron threads in 100ml of warm veal stock to release the pigment and aroma.

3. 03

   In a heavy-bottomed pan, sauté shallots in a touch of oil until translucent. Add the rice and toast for 3 minutes until the grains are hot to the touch and translucent at the edges.

4. 04

   Deglaze with white wine, stirring constantly until the liquid has evaporated completely.

5. 05

   Begin adding veal stock one ladle at a time, stirring frequently to encourage starch release. Maintain a gentle simmer.

6. 06

   At the 10-minute mark, stir in the saffron-infused stock.

7. 07

   Prepare the Gremolata Air: Blanch parsley for 10 seconds, shock in ice water, and blend with 200ml water, lemon zest, and soy lecithin. Use an immersion blender at the surface to create a stable foam.

8. 08

   Once rice is al dente (approx 17 mins), remove from heat. Perform the 'Mantecatura' by vigorously stirring in cold butter and Parmigiano-Reggiano to create a creamy emulsion.

9. 09

   Plate the risotto flat. Scoop a portion of roasted marrow onto the center and garnish with a generous spoonful of the Gremolata Air foam.