Risotto all'Onda con Zafferano,...Risotto all'Onda con Zafferano, Midollo Affumicato e Gel di Limone

An avant-garde interpretation of Milanese risotto pairing aged Acquerello Carnaroli with saffron threads from L'Aquila, whipped with smoked bone marrow and cut with vibrant Sorrento lemon fluid gel.

Ingredients

Cooking Instructions

1. 01

   Prepare the lemon fluid gel: Whisk lemon juice, 20ml water, a pinch of salt, and agar-agar in a small saucepan. Bring to a boil for 60 seconds, then pour onto a tray to set completely in the refrigerator. Once set into a brittle gel, blend on high speed until glassy and silky; transfer to a fine-tipped squeeze bottle.

2. 02

   Sear the cold-smoked bone marrow in a dry, hot non-stick pan for 45 seconds to render slightly while keeping texture intact. Transfer to paper towels and reserve warm.

3. 03

   In a wide copper saucier, perform the dry toast ('tostatura a secco'): toast the rice without fat over medium-high heat for 2–3 minutes until grains are translucent at the edges and hot to the touch.

4. 04

   Deglaze immediately with chilled Franciacorta and the shallot-acid reduction. Allow the alcohol to cook off entirely until dry.

5. 05

   Begin ladling in the simmering veal stock one ladle at a time, maintaining a steady, rhythmic simmer while gently stirring to agitate the starches without bruising the grains.

6. 06

   At minute 11, stir in the bloomed saffron and its golden steeping liquid. Continue cooking with stock until the rice achieves a perfect 'al dente' core (approximately 14–15 minutes total).

7. 07

   Remove from heat completely for the 'mantecatura': rest the pan for 60 seconds, then vigorously whip in the frozen cultured butter and grated Parmigiano-Reggiano, tossing the pan to create an undulating wave ('all'onda') of glossy emulsion.

8. 08

   Plate immediately onto wide, warm, flat-rimmed ceramic bowls. Tap the bottom of the plate to spread the risotto evenly. Garnish each portion with seared smoked marrow nuggets, five dots of lemon fluid gel, Maldon salt flakes, and delicate flakes of 24k gold leaf.