Saffron Acquerello Risotto with...Saffron Acquerello Risotto with Roasted Bone Marrow and Licorice Dust

A luxurious and modern interpretation of the classic Risotto alla Milanese. Aged Acquerello Carnaroli rice is infused with high-grade saffron, paired with rich, caramelized bone marrow, and finished with a delicate dusting of pure licorice powder to balance the richness.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 220°C (425°F). Season the exposed marrow of the bones with a pinch of Maldon salt. Roast on a baking sheet for 15-20 minutes until the marrow is beautifully caramelized and softened, but not melted away. Keep warm.

2. 02

   Place the saffron threads into a small bowl with 100ml of hot veal stock. Let steep for at least 15 minutes to extract the vibrant color and essential oils. Keep the remaining stock at a very low simmer on the stove.

3. 03

   In a wide, heavy-bottomed copper pan (sautoir), heat the extra virgin olive oil over medium-low heat. Add the minced shallot and sweat gently for 3-4 minutes until completely translucent, ensuring it does not take on any color.

4. 04

   Add the Acquerello rice to the pan and toast ('tostatura') for 3 minutes, stirring constantly. The grains should become hot to the touch and appear translucent at the edges, locking in the starch.

5. 05

   Pour in the dry white wine to deglaze, stirring continuously until the alcohol has completely evaporated and the liquid is absorbed.

6. 06

   Begin adding the simmering stock one ladle at a time, stirring gently. Allow the rice to absorb the liquid before adding the next ladle. Keep the rice at a gentle, rolling simmer.

7. 07

   At the 8-minute mark, stir in the steeped saffron liquid and its threads. Continue adding the stock and stirring for another 7-8 minutes. The rice should be cooked 'al dente'—firm to the bite but creamy.

8. 08

   Remove the pan from the heat source. Perform the 'mantecatura' by vigorously tossing and beating the cold cubed butter and grated Parmigiano-Reggiano into the rice. This incorporates air and emulsifies the starches into a glossy wave ('all'onda'). Season with salt to taste and rest for 60 seconds.

9. 09

   Spoon the vibrant saffron risotto onto flat, warm serving plates, gently tapping the bottom of each plate to spread the risotto evenly across the surface.

10. 10

    Carefully scoop the roasted warm bone marrow from the bones and place one portion elegantly in the center of each risotto plate. Lightly dust the perimeter with a fine sifting of pure licorice powder, garnish with chervil, and serve immediately.