Risotto d'Oro e MidolloRisotto d'Oro e Midollo

An elevated interpretation of the Milanese classic, featuring toasted Carnaroli rice, saffron-steeped beef nectar, and roasted marrow bones finished with a bright citric gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 220°C (425°F). Season marrow bones with salt and roast for 15-20 minutes until the marrow is bubbling and soft but not fully melted.

2. 02

   In a small saucepan, bring the beef stock to a gentle simmer. Add the saffron threads to 100ml of the warm stock and set aside to infuse.

3. 03

   In a heavy-bottomed pan, melt 10g of butter. Sauté the shallot over low heat until translucent, ensuring no browning occurs.

4. 04

   Add the rice to the pan and increase heat to medium. Toast the grains (tostatura) for 2-3 minutes until they are hot to the touch and emit a nutty aroma.

5. 05

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

6. 06

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

7. 07

   Halfway through the cooking process (about 8 minutes), stir in the saffron-infused stock.

8. 08

   Once the rice is al dente (approx. 16-18 minutes total), remove from heat. Perform the 'mantecatura' by vigorously stirring in the remaining cold butter cubes and the grated Parmigiano Reggiano to create a creamy emulsion.

9. 09

   Prepare the gremolata by mixing the lemon zest and parsley in a small bowl.

10. 10

    Plate the risotto on warm flat dishes, shaking the plate to spread it 'all'onda'. Place a roasted bone marrow in the center, sprinkle with gremolata and a pinch of Maldon salt.