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Acquerello Risotto with Saffron,...Acquerello Risotto with Saffron, Roasted Bone Marrow, and Licorice Dust

Name: Acquerello Risotto with Saffron, Roasted Bone Marrow, and Licorice Dust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 320g Acquerello rice (or high-quality Carnaroli); 1 tsp high-quality saffron threads; 4 pieces beef bone marrow bones, halved lengthwise; 120ml dry white wine (such as Pinot Grigio); 1 small white onion, finely minced; 1.2L rich veal stock, kept hot; 80g unsalted butter, cold and cubed; 60g Parmigiano-Reggiano cheese, aged 36 months, finely grated; 2 tbsp extra virgin olive oil; 1 tsp pure licorice powder (preferably Amarelli); Flaky sea salt and white pepper, to taste; 4 sheets edible gold leaf (optional, for garnish)

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Cuisine

Italian

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Servings

⏱

Prep Time

20 mins

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Cook Time

30 mins

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Difficulty

Hard

An exquisite elevation of the classic Milanese risotto, featuring aged Acquerello rice infused with premium saffron, topped with rich roasted bone marrow, and finished with a surprising touch of pure licorice powder.

ItalianHard

Ingredients

•320g Acquerello rice (or high-quality Carnaroli)

•1 tsp high-quality saffron threads

•4 pieces beef bone marrow bones, halved lengthwise

•120ml dry white wine (such as Pinot Grigio)

•1 small white onion, finely minced

•1.2L rich veal stock, kept hot

•80g unsalted butter, cold and cubed

•60g Parmigiano-Reggiano cheese, aged 36 months, finely grated

•2 tbsp extra virgin olive oil

•1 tsp pure licorice powder (preferably Amarelli)

•Flaky sea salt and white pepper, to taste

•4 sheets edible gold leaf (optional, for garnish)

Cooking Instructions

01
Preheat the oven to 220°C (425°F). Season the bone marrow bones with flaky sea salt and roast on a baking sheet for 15-20 minutes until the marrow is bubbling and lightly browned. Keep warm.
02
Gently toast the saffron threads in a dry pan over low heat for 30 seconds. Crush them into a powder, then steep in 100ml of hot veal stock to release the vibrant color and aroma.
03
In a heavy-bottomed copper pot, heat the extra virgin olive oil over medium-low heat. Sweat the minced white onion until translucent, ensuring it does not color.
04
Add the Acquerello rice to the pot. Toast the grains dry for 3 minutes, stirring constantly, until they are hot to the touch and translucent at the edges.
05
Deglaze the rice with the dry white wine, stirring constantly until the alcohol has evaporated and the liquid is completely absorbed.
06
Begin adding the hot veal stock, one ladle at a time, stirring continuously. Allow each ladle to be absorbed before adding the next. After 10 minutes, stir in the saffron infusion.
07
After approximately 16-18 minutes, the rice should be al dente. Remove the pot from the heat source for the 'mantecatura' stage. Let it rest for 1 minute.
08
Vigorously beat in the ice-cold cubed butter and grated Parmigiano-Reggiano cheese to emulsify the starches and fats, creating an incredibly creamy 'all'onda' texture. Season to taste with sea salt and white pepper.
09
Pour the risotto onto flat, warm serving plates and tap the bottom of the plates to spread it evenly. Gently scoop a portion of the warm roasted bone marrow and place it in the center.
10
Using a fine sieve, lightly dust a ring of pure licorice powder around the marrow. Garnish with a piece of edible gold leaf and serve immediately.

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