Risotto Oro di Milano...Risotto Oro di Milano con Midollo e Gremolata Liquida

A luxurious elevation of the classic Milanese risotto, featuring Acquerello rice infused with Grade A saffron, topped with roasted bone marrow and a vibrant, modern parsley-lemon emulsion.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 220°C (425°F). Season the marrow bones with fleur de sel and roast for 15 minutes until the marrow is bubbling and soft but still holding its shape.

2. 02

   Prepare the liquid gremolata: Blanch the parsley in boiling salted water for 30 seconds, shock in ice water, then squeeze dry. Blend the parsley, lemon zest, blanched garlic, and olive oil until completely smooth and bright green. Strain through a fine-mesh chinois and set aside.

3. 03

   In a small bowl, steep the saffron threads in 50ml of the hot veal stock to extract the full color and aroma.

4. 04

   In a heavy-bottomed copper pan, sauté the minced shallots with a touch of butter until translucent. Add the rice and 'tostatura' (toast) the grains for 3 minutes until they are hot to the touch and smell nutty.

5. 05

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

6. 06

   Begin adding the simmering veal stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir gently but continuously to release the starches.

7. 07

   Halfway through the cooking (around 10 minutes), stir in the saffron-infused stock. Continue adding veal stock until the rice is al dente (approx. 18 minutes total).

8. 08

   Mantecatura: Remove from heat. Vigorously beat in the cold cubed butter and Parmigiano Reggiano to create a creamy, 'all'onda' (wavy) consistency. Season with salt to taste.

9. 09

   Plating: Spoon the risotto onto flat plates, tapping the bottom to spread it evenly. Place a roasted marrow bone in the center. Dot the surface with the liquid gremolata and finish with a few extra saffron threads and a pinch of fleur de sel.