Risotto allo Zafferano con...Risotto allo Zafferano con Scampi e Midollo alla Gremolata

A luxurious interpretation of Milanese tradition, featuring creamy Acquerello rice infused with premium saffron, topped with butter-poached langoustines and roasted bone marrow with a citrusy gremolata finish.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C. Roast the bone marrow for 15 minutes until bubbling. Scoop out the marrow and mix with lemon zest, chopped parsley, and a touch of microplaned garlic to create a gremolata-infused marrow; set aside.

2. 02

   In a small dry pan, lightly toast the saffron threads for 30 seconds, then crush them and steep in 100ml of the warm stock.

3. 03

   In a wide, heavy-bottomed pan, sauté the minced shallots in 20g of butter until translucent but not browned.

4. 04

   Add the rice to the pan and toast (tostatura) for 3 minutes until the grains are hot to the touch and the edges are translucent.

5. 05

   Deglaze with white wine and stir until completely evaporated.

6. 06

   Begin adding the simmering stock one ladle at a time, stirring frequently. Ensure each ladle is absorbed before adding the next to develop the starch.

7. 07

   While rice cooks, poach the langoustines in a separate small pan with 30g of butter and a splash of stock at 60°C for 3-4 minutes until just opaque.

8. 08

   When the rice is al dente (approx. 16-18 minutes), stir in the saffron infusion.

9. 09

   Remove from heat for the 'Mantecatura'. Vigorously beat in the remaining chilled butter and the grated Parmigiano until the risotto is glossy and 'all'onda' (wavy).

10. 10

    Plate the risotto on flat plates, top each serving with two poached langoustines and three elegant dots of the gremolata bone marrow. Serve immediately.