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

A contemporary Michelin-star interpretation of the classic Risotto alla Milanese, featuring aged Acquerello rice, silky bone marrow, and a dehydrated gremolata for intense aromatic complexity.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C. Roast marrow bones for 15 minutes. Scoop out the marrow, pass through a fine-mesh sieve to remove impurities, and set aside at room temperature.

2. 02

   Infuse the saffron threads in 50ml of warm veal stock and set aside to develop deep color and aroma.

3. 03

   In a heavy-bottomed copper pan, sauté the shallot brunoise in a tablespoon of butter over low heat until translucent but not colored.

4. 04

   Add the Acquerello rice to the pan and toast (tostatura) for 3 minutes until the grains are hot to the touch and smell nutty.

5. 05

   Deglaze with the Gavi wine, stirring constantly until the alcohol has evaporated and the liquid is fully absorbed.

6. 06

   Begin adding boiling veal stock one ladle at a time. Maintain a vigorous simmer and stir rhythmically to encourage starch release.

7. 07

   At the 12-minute mark, stir in the saffron infusion. Continue cooking until the rice is al dente (approx 16-18 minutes total).

8. 08

   Remove from heat for the 'Mantecatura'. Vigorously beat in the cold diced butter, the sieved marrow, and the Parmigiano Reggiano until the risotto is creamy (all’onda).

9. 09

   Adjust seasoning with Maldon salt. Rest the risotto covered for 2 minutes before plating.

10. 10

    Spread onto flat plates, tap the bottom to level, and dust with a blend of dehydrated parsley and lemon powder (gremolata dust).