Risotto all’Oro e Midollo...Risotto all’Oro e Midollo con Gremolata di Agrumi

An opulent interpretation of Milanese tradition, featuring aged Acquerello rice, superior Iranian saffron, and oven-roasted bone marrow finished with a vibrant citrus gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 220°C (425°F). Season the bone marrow surfaces with Maldon salt and roast for 12-15 minutes until the marrow is tender and bubbling but still holding its shape.

2. 02

   In a small ceramic bowl, steep the saffron threads in 50ml of the hot veal stock for at least 10 minutes to extract the full pigment and essential oils.

3. 03

   In a heavy-bottomed copper pot, toast the dry rice over medium-high heat until the grains are very hot to the touch. Add the shallot with 10g of butter and cook for 1 minute until translucent.

4. 04

   Deglaze the pot with the white wine, stirring constantly with a wooden spoon until the liquid has completely evaporated.

5. 05

   Begin adding the simmering stock one ladle at a time. Stir frequently to release the rice starches, ensuring the rice is always covered by a thin veil of liquid.

6. 06

   After 10 minutes of cooking, stir in the saffron-infused stock. Continue adding stock until the rice is 'al dente'—typically 16-18 minutes total.

7. 07

   Remove from heat. Perform the 'mantecatura' by vigorously whipping in the remaining cold butter cubes and Parmigiano Reggiano to create a glossy, creamy emulsion.

8. 08

   Rest the risotto, covered, for 2 minutes. During this time, toss the citrus zests and parsley together to create a fresh gremolata.

9. 09

   Plate the risotto on warmed flat plates (it should spread naturally). Place a marrow bone in the center, sprinkle the gremolata over the marrow, and finish with a few extra saffron threads.