Saffron Acquerello Risotto with...Saffron Acquerello Risotto with Roasted Bone Marrow and Parsley Emulsion

A contemporary reimagining of the classic Milanese risotto, utilizing 7-year aged Acquerello rice, hand-harvested Iranian saffron, and the unctuous depth of roasted veal marrow.

Ingredients

Cooking Instructions

1. 01

   Soak the marrow bones in ice-cold salted water for 2 hours to remove impurities, then pat dry and roast at 220°C (425°F) for 15-20 minutes until the marrow is bubbling and soft.

2. 02

   In a small saucepan, lightly toast the saffron threads over low heat for 30 seconds, then infuse them into 200ml of the warm veal stock.

3. 03

   In a heavy-bottomed copper pot, sweat the minced shallots in a tablespoon of butter until translucent without browning.

4. 04

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

5. 05

   Deglaze with the Vermentino wine and cook until the liquid has completely evaporated.

6. 06

   Begin adding the simmering veal stock one ladle at a time, stirring constantly to release the starches. Halfway through the cooking process, add the saffron-infused stock.

7. 07

   While the rice cooks, blend the blanched parsley with a touch of ice water and lemon zest, then strain through a chinois to create a vibrant green emulsion.

8. 08

   When the rice is 'al dente' (approx. 18 mins), remove from heat. Perform the 'mantecatura' by vigorously beating in the remaining cold butter cubes and the Parmigiano Reggiano until creamy and glossy.

9. 09

   Spread the risotto onto flat plates so it ripples like a wave (all'onda). Place a piece of roasted bone marrow in the center, and dot with the parsley emulsion and a sprinkle of fleur de sel.