Risotto all'Oro di Milano...Risotto all'Oro di Milano con Midollo e Gremolata Moderna

A sophisticated elevation of the Milanese classic featuring 7-year aged Acquerello rice, a silky bone marrow emulsion, and a vibrant micro-gremolata.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   In a heavy-bottomed copper pan, sauté shallots in a touch of butter over low heat until translucent but not browned.

3. 03

   Increase heat to medium, add the rice, and toast for 3 minutes until the grains are hot to the touch and smell slightly nutty.

4. 04

   Deglaze with the white wine, stirring until the liquid has completely evaporated.

5. 05

   Begin adding the simmering veal stock one ladle at a time, stirring continuously to encourage starch release. Maintain a gentle simmer.

6. 06

   Halfway through the cooking process (approx. 9 mins), add the saffron infusion. Continue adding stock until rice is al dente (approx. 16-18 mins total).

7. 07

   While rice cooks, render the marrow in a small pan, strain through a chinois, and blend with 50ml stock and soy lecithin using an immersion blender to create a stable foam.

8. 08

   Prepare the 'Moderna' gremolata by ultra-finely mincing the parsley and folding in the lemon zest and garlic paste.

9. 09

   Perform the 'Mantecatura': Remove the pan from heat. Vigorously beat in the ice-cold butter and Parmigiano until a creamy, wavy 'all’onda' consistency is achieved.

10. 10

    Rest for 2 minutes. Plate onto flat warm dishes, tap the bottom to spread the rice, and top with a spoonful of marrow foam and a pinch of gremolata.