Risotto Oro e MidolloRisotto Oro e Midollo

An elevated Milanese classic featuring Acquerello Carnaroli rice, premium Iranian saffron, and roasted beef marrow bones finished with a bright citrus-herb gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 220°C (425°F). Season the marrow side of the bones with sea salt and roast for 15-20 minutes until the marrow is bubbling and slightly charred.

2. 02

   Toast saffron threads in a small dry pan for 30 seconds, then crush them into a powder and steep in 50ml of warm stock.

3. 03

   In a heavy-bottomed copper or stainless steel pan, sweat the shallots in 10g of butter until translucent. Add the rice and toast until the grains are hot to the touch and the edges become translucent.

4. 04

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

5. 05

   Begin adding the hot stock one ladle at a time, stirring continuously to release the rice starch. Ensure each ladle is mostly absorbed before adding the next.

6. 06

   Halfway through the cooking process (approx. 10 mins), stir in the saffron infusion to give the rice its signature golden hue.

7. 07

   Once the rice is al dente (approx. 18 mins total), remove from heat. Perform the 'mantecatura' by vigorously stirring in the remaining cold butter and Parmigiano Reggiano until a creamy, 'all'onda' (wavy) consistency is achieved.

8. 08

   Combine lemon zest, minced parsley, and toasted sourdough crumbs in a small bowl to create the gremolata.

9. 09

   Divide the risotto between two warm shallow bowls. Place one roasted marrow bone atop each serving, sprinkle with the gremolata, and serve immediately.