Risotto allo Zafferano con...Risotto allo Zafferano con Midollo e Aria di Prezzemolo

A sophisticated elevation of Risotto alla Milanese featuring slow-roasted bone marrow, premium Acquerello rice, and a vibrant, citrusy parsley-lemon foam.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Season the marrow bones with sea salt and roast for 15-18 minutes until the marrow is soft but not fully rendered. Keep warm.

2. 02

   Infuse 100ml of warm veal stock with the saffron threads and set aside to develop color and aroma.

3. 03

   In a heavy-bottomed copper pot, melt 30g of butter over medium heat. Add the shallots and sweat until translucent without browning.

4. 04

   Add the rice and toast for 2-3 minutes until the grains are hot to the touch and the edges are translucent. Deglaze with the white wine, stirring until completely evaporated.

5. 05

   Begin adding the simmering stock one ladle at a time, stirring constantly. Ensure the liquid is absorbed before adding more. After 10 minutes, stir in the saffron infusion.

6. 06

   While rice cooks, blanch the parsley in boiling water for 30 seconds, shock in ice water, then blend with 150ml of cold water and the soy lecithin. Strain through a chinois and use an immersion blender at the surface to create 'air' or foam.

7. 07

   Once the rice is al dente (approx. 18 mins), remove from heat. Perform the 'mantecatura': vigorously beat in the remaining chilled butter and Parmigiano Reggiano to create a creamy emulsion.

8. 08

   Plate the risotto flat on a warm plate. Carefully scoop the roasted marrow on top of the rice. Finish with a generous spoonful of the parsley air and a few additional saffron threads.