Risotto all'Amarone con Midollo...Risotto all'Amarone con Midollo e Gremolata Moderna

A sophisticated Acquerello rice risotto enriched with the deep, velvet notes of Amarone della Valpolicella, topped with roasted bone marrow and a zesty parsley-citrus gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 220°C (425°F). Season bone marrow with sea salt and roast for 15-20 minutes until bubbling and golden.

2. 02

   In a small saucepan, reduce 150ml of the Amarone over medium heat until it reaches a thick, syrupy consistency; set aside for garnishing.

3. 03

   In a heavy-bottomed pot, toast the rice dry over medium heat until the grains are warm to the touch. Add the minced shallots and sweat for 1 minute without coloring.

4. 04

   Deglaze the rice with the remaining 100ml of Amarone, stirring until the liquid is fully absorbed by the grain.

5. 05

   Begin adding the hot veal stock one ladle at a time, stirring continuously to release the starches. Wait until each ladle is nearly absorbed before adding the next.

6. 06

   While the rice cooks, combine the minced parsley, lemon zest, and garlic paste in a small bowl to create the gremolata.

7. 07

   When the rice is al dente (approximately 18 minutes), remove from heat. Perform the 'mantecatura' by vigorously stirring in the cold butter and Parmigiano Reggiano until a creamy emulsion forms.

8. 08

   Plate the risotto in warm shallow bowls, place the roasted marrow bone on top, drizzle with the Amarone reduction, and finish with a sprinkle of gremolata and Maldon salt.