Risotto d'Oro with Roasted...Risotto d'Oro with Roasted Bone Marrow and Citrus Gremolata

Name: Risotto d'Oro with Roasted Bone Marrow and Citrus Gremolata
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 200g Acquerello or high-quality Carnaroli rice; 2 center-cut beef marrow bones (approx. 4 inches each); 0.5g premium Persian saffron threads; 1L rich veal or dark beef stock, kept at a simmer; 120ml dry Italian white wine (e.g., Gavi or Pinot Grigio); 1 large shallot, finely minced; 60g cold unsalted cultured butter, cubed; 50g Parmigiano Reggiano (36-month aged), finely grated; 1/2 bunch fresh flat leaf parsley, finely chopped; Zest of 1 organic lemon; 1 small garlic clove, turned into a paste; Maldon sea salt and white pepper to taste

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Cuisine

Italian

👥

Servings

⏱

Prep Time

20 mins

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Cook Time

40 mins

⭐

Difficulty

Medium

An elevated Milanese-style risotto infused with Grade A saffron, featuring decadent roasted bone marrow and a vibrant lemon-parsley gremolata to cut through the richness.

ItalianMedium

Ingredients

•200g Acquerello or high-quality Carnaroli rice

•2 center-cut beef marrow bones (approx. 4 inches each)

•0.5g premium Persian saffron threads

•1L rich veal or dark beef stock, kept at a simmer

•120ml dry Italian white wine (e.g., Gavi or Pinot Grigio)

•1 large shallot, finely minced

•60g cold unsalted cultured butter, cubed

•50g Parmigiano Reggiano (36-month aged), finely grated

•1/2 bunch fresh flat leaf parsley, finely chopped

•Zest of 1 organic lemon

•1 small garlic clove, turned into a paste

•Maldon sea salt and white pepper to taste

Cooking Instructions

01
Preheat oven to 220°C (425°F). Season the marrow bones with sea salt and roast for 15-18 minutes until the marrow is soft and bubbling but not fully melted.
02
In a small bowl, steep the saffron threads in 50ml of warm stock to extract the full pigment and aroma.
03
In a heavy-bottomed copper or stainless steel pan, sauté the shallots in a touch of butter until translucent. Add the rice and 'tostatura' (toast) for 3 minutes until the grains are hot to the touch and translucent at the edges.
04
Deglaze the rice with white wine, stirring constantly until the alcohol has evaporated and the liquid is absorbed.
05
Begin adding the simmering stock one ladle at a time, stirring frequently to release the rice starches. Wait until each ladle is absorbed before adding the next.
06
Halfway through the cooking process (about 10 minutes), stir in the saffron infusion.
07
While the rice finishes, prepare the gremolata by mixing the chopped parsley, lemon zest, and garlic paste in a small bowl.
08
Once the rice is 'al dente' and the texture is 'all'onda' (wavy), remove from heat. Perform the 'mantecatura': vigorously beat in the cold cubed butter and Parmigiano Reggiano.
09
Plate the risotto on warm flat bowls. Place a roasted marrow bone in the center, top the marrow with the fresh gremolata, and finish with a sprinkle of Maldon salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023