Risotto allo Zafferano con...Risotto allo Zafferano con Midollo e Polvere di Gremolata

Name: Risotto allo Zafferano con Midollo e Polvere di Gremolata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 160g Acquerello rice (aged 7 years); 0.5g high-grade Iranian saffron threads; 2 veal marrow bones, split lengthwise; 700ml clear, unsalted veal stock; 1 small shallot, finely minced; 60ml dry Vermentino white wine; 40g cold unsalted butter, cubed; 50g Parmigiano Reggiano (aged 36 months), finely grated; Zest of 1 organic lemon; 10g flat-leaf parsley, finely chopped and dehydrated; 1 small garlic clove, microplaned

🍴

Cuisine

Italian

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

An elevated Milanese masterpiece featuring aged Acquerello rice infused with premium saffron, served alongside roasted veal bone marrow and a zesty gremolata dust.

ItalianHard

Ingredients

•160g Acquerello rice (aged 7 years)

•0.5g high-grade Iranian saffron threads

•2 veal marrow bones, split lengthwise

•700ml clear, unsalted veal stock

•1 small shallot, finely minced

•60ml dry Vermentino white wine

•40g cold unsalted butter, cubed

•50g Parmigiano Reggiano (aged 36 months), finely grated

•Zest of 1 organic lemon

•10g flat-leaf parsley, finely chopped and dehydrated

•1 small garlic clove, microplaned

Cooking Instructions

01
Preheat oven to 220°C (425°F). Season marrow bones with sea salt and roast for 15-18 minutes until the marrow is soft and bubbling.
02
In a small saucepan, bring the veal stock to a simmer. Add the saffron threads to 50ml of the stock to bloom, keeping the rest of the stock warm on low heat.
03
In a heavy-bottomed pan, sauté the minced shallot in a touch of oil until translucent. Add the rice and toast for 2 minutes until the edges are translucent and the grains are hot to the touch.
04
Deglaze the rice with the white wine, stirring constantly until fully evaporated.
05
Begin adding the warm veal stock one ladle at a time, stirring continuously. Ensure the liquid is absorbed before adding more. Halfway through, stir in the saffron-infused stock.
06
When the rice is al dente (approx. 16-18 mins), remove from heat. Perform the 'Mantecatura' by vigorously whipping in the cold cubed butter and Parmigiano Reggiano until creamy and emulsified.
07
Combine lemon zest, dehydrated parsley, and microplaned garlic to create the gremolata dust.
08
Plate the risotto on warm flat dishes. Top with the roasted marrow bone and a generous sprinkle of the gremolata dust. Serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023