Barolo Risotto with Roasted...Barolo Risotto with Roasted Bone Marrow and Black Truffle

An decadent, aromatic Piedmontese masterpiece pairing the deep complexity of Barolo-infused Carnaroli rice with buttery roasted bone marrow and the earthy luxury of freshly shaved black truffle.

Ingredients

Cooking Instructions

1. 01

   Soak the bone marrow bones in salted ice water for 20 minutes to purge any excess blood, then pat thoroughly dry with paper towels.

2. 02

   Preheat your oven to 200°C (400°F). Season the exposed marrow with Maldon sea salt and roast on a baking sheet for 15-20 minutes until the marrow is soft and lightly caramelized, but not melted away. Keep warm.

3. 03

   In a heavy-bottomed copper pot, heat the extra virgin olive oil over medium-low heat. Add the minced shallots and sweat slowly until sweet and translucent, ensuring they do not color.

4. 04

   Add the Carnaroli rice to the shallots. Toast the grains (tostatura) for 2-3 minutes, stirring constantly, until the edges are translucent, the centers are pearly, and a nutty aroma arises.

5. 05

   Pour in the Barolo wine. Simmer gently, stirring continuously, until the wine is almost completely absorbed and the alcohol has evaporated, locking in a deep, vibrant violet hue.

6. 06

   Begin adding the hot veal stock, one ladle at a time. Stir continuously and gently to encourage the release of starches. Wait until each ladle is mostly absorbed before adding the next. Cook for approximately 16-18 minutes until the rice is perfectly al dente.

7. 07

   Remove the pot from the heat source. For the mantecatura, vigorously beat in the cold cubed butter and grated Parmigiano-Reggiano to create an incredibly creamy, glossy emulsion (all'onda). Season to taste with sea salt and black pepper.

8. 08

   Divide the rich Barolo risotto among four warm shallow bowls. Place one roasted marrow bone elegantly across the top of each serving.

9. 09

   Using a mandoline or truffle shaver, shave generous slices of fresh black truffle over the marrow and risotto immediately. Serve hot, inviting guests to scrape the rich marrow into the risotto as they dine.