An elevated Milanese masterpiece featuring aged Acquerello rice infused with premium saffron, served alongside roasted veal bone marrow and a zesty gremolata dust.
Ingredients
Cooking Instructions
- 01
Preheat oven to 220°C (425°F). Season marrow bones with sea salt and roast for 15-18 minutes until the marrow is soft and bubbling.
- 02
In a small saucepan, bring the veal stock to a simmer. Add the saffron threads to 50ml of the stock to bloom, keeping the rest of the stock warm on low heat.
- 03
In a heavy-bottomed pan, sauté the minced shallot in a touch of oil until translucent. Add the rice and toast for 2 minutes until the edges are translucent and the grains are hot to the touch.
- 04
Deglaze the rice with the white wine, stirring constantly until fully evaporated.
- 05
Begin adding the warm veal stock one ladle at a time, stirring continuously. Ensure the liquid is absorbed before adding more. Halfway through, stir in the saffron-infused stock.
- 06
When the rice is al dente (approx. 16-18 mins), remove from heat. Perform the 'Mantecatura' by vigorously whipping in the cold cubed butter and Parmigiano Reggiano until creamy and emulsified.
- 07
Combine lemon zest, dehydrated parsley, and microplaned garlic to create the gremolata dust.
- 08
Plate the risotto on warm flat dishes. Top with the roasted marrow bone and a generous sprinkle of the gremolata dust. Serve immediately.
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Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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