Risotto allo Zafferano e...Risotto allo Zafferano e Midollo con Polvere di Gremolata

A luxurious interpretation of the Milanese classic, featuring 7-year aged Acquerello rice, house-rendered bone marrow, and a vibrant saffron infusion, finished with a bright, dehydrated gremolata dust.

Ingredients

Cooking Instructions

1. 01

   Infuse the saffron threads in 50ml of warm beef consommé and set aside for at least 15 minutes to extract full color and aroma.

2. 02

   In a heavy-bottomed copper pan, render the bone marrow over low heat until fully liquefied. Strain through a fine-mesh chinois to remove any impurities.

3. 03

   Return the marrow fat to the pan and add the shallots. Sauté over low heat until translucent and sweet, ensuring no browning occurs.

4. 04

   Incorporate the Acquerello rice and perform the 'tostatura' (toasting) for 3 minutes until the grains are translucent at the edges and hot to the touch.

5. 05

   Deglaze the pan with the white wine, stirring constantly until the liquid has completely evaporated and the alcohol scent has dissipated.

6. 06

   Add the simmering consommé one ladle at a time. Stir continuously with a wooden spoon to encourage the release of starches while maintaining a gentle simmer.

7. 07

   Halfway through the cooking process (approximately 8-10 minutes), pour in the saffron infusion and stir to achieve a deep golden hue.

8. 08

   Once the rice is 'al dente', remove from the heat source. Add the ice-cold butter and microplaned Parmigiano Reggiano.

9. 09

   Perform the 'Mantecatura' by vigorously tossing and stirring the rice to emulsify the fats into a creamy, silk-like sauce. Let rest for 60 seconds to reach the 'all’onda' consistency.

10. 10

    Spoon onto flat porcelain plates, tapping the base to spread the rice evenly. Garnish with a precise line of the parsley and lemon gremolata dust.