Zafferano e Midollo: Risotto...Zafferano e Midollo: Risotto alla Milanese with Roasted Bone Marrow

An elevated interpretation of the Lombardy classic, featuring Acquerello Carnaroli rice, premium Persian saffron, and decadent roasted bone marrow finished with a vibrant citrus gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 220°C (425°F). Season the marrow bones with sea salt and roast for 15-20 minutes until the marrow is bubbling and slightly charred. Keep warm.

2. 02

   In a small bowl, steep the saffron threads in 50ml of warm stock to extract the full pigment and aroma.

3. 03

   In a heavy-bottomed copper or stainless steel pan, toast the rice over medium heat without oil for 3 minutes until the grains are hot to the touch. This develops a nutty profile and preserves grain integrity.

4. 04

   Add a touch of oil and the minced shallots, sweating them briefly without browning. Deglaze the pan with the cold white wine, stirring until completely evaporated.

5. 05

   Begin adding the simmering stock one ladle at a time, stirring gently but constantly. Ensure the rice is just covered with liquid at all times. Maintain a gentle 'all'onda' (wavy) consistency.

6. 06

   Halfway through the cooking process (approx. 8 minutes), pour in the saffron infusion. Continue adding stock until the rice is al dente.

7. 07

   Remove from heat. Perform the 'Mantecatura': vigorously beat in the cold cubed butter and the grated Parmigiano Reggiano to create a creamy emulsion.

8. 08

   Prepare the gremolata by mixing the lemon zest, parsley, and microplaned garlic.

9. 09

   Plate the risotto on flat, warmed plates. Tap the bottom of the plate to spread the rice evenly. Place one marrow bone atop each serving or scoop the marrow directly onto the center. Garnish with the gremolata and a few reserved saffron threads.