Zafferano Risotto con Midollo...Zafferano Risotto con Midollo e Riduzione al Barolo

An elevated, Michelin-star interpretation of the classic Milanese saffron risotto, served with roasted bone marrow and an intense Barolo wine reduction.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 200°C (400°F). Soak the bone marrow bones in salted ice water for 20 minutes to purge any remaining blood, then pat dry thoroughly.

2. 02

   Season the bone marrow with flaky sea salt. Roast on a baking sheet for 15-20 minutes until the marrow is beautifully caramelized and bubbling but not fully rendered. Keep warm.

3. 03

   In a small saucepan, combine the Barolo wine and one minced shallot. Simmer over medium-low heat until reduced to a syrupy glaze (about 50ml). Strain through a fine-mesh sieve and set aside.

4. 04

   Infuse the saffron threads in 100ml of the hot veal stock. Allow it to steep for at least 15 minutes to extract the deep golden hue and aroma.

5. 05

   In a heavy-bottomed copper or cast-iron pot, heat the olive oil and sweat the remaining minced shallot until translucent and soft, without coloring.

6. 06

   Add the Carnaroli rice to the pot. Toast the grains over medium-high heat for 3 minutes, stirring constantly, until the edges are translucent and the grains are hot to the touch.

7. 07

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

8. 08

   Begin adding the hot veal stock one ladle at a time, stirring gently. Wait until each ladle is almost fully absorbed before adding the next. Maintain a steady simmer.

9. 09

   At the 10-minute mark, stir in the saffron-infused stock. Continue adding the remaining veal stock ladle by ladle, stirring to release the starches, for a total of 16-18 minutes until the rice is al dente.

10. 10

    Mantecatura: Remove the pot from heat. Vigorously beat in the cold cubed butter and grated Parmigiano-Reggiano to emulsify into a creamy, glossy wave ('all'onda'). Season with sea salt to taste.

11. 11

    To serve, spoon the vibrant yellow risotto flat onto warm shallow bowls. Place a roasted marrow bone in the center. Artfully drizzle the Barolo reduction around the plate and garnish with fresh micro-greens.