Acquerello Risotto alla Milanese...Acquerello Risotto alla Milanese con Midollo

A modern interpretation of the classic Milanese risotto, featuring aged Acquerello carnaroli rice infused with Aquila saffron, topped with roasted, buttery veal bone marrow and a vibrant, acidulated parsley oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the parsley leaves in boiling salted water for 10 seconds, shock immediately in ice water, and squeeze completely dry in a clean towel. Blend at high speed with the grapeseed oil until bright green and smooth, then strain through a fine coffee filter.

2. 02

   Preheat your oven to 220°C (425°F). Season the veal bone marrow bones with fine sea salt and roast for 15-20 minutes, until the marrow is tender and caramelized but not completely melted.

3. 03

   Infuse the saffron: Place the saffron threads in 100ml of the warm capon broth and let it steep for 20 minutes to extract the deep golden pigment and aroma.

4. 04

   In a wide-bottomed copper pan, melt 20g of butter over medium-low heat. Add the minced shallots and sweat until translucent without coloring.

5. 05

   Add the Acquerello rice to the pan. Toast the grains dry for 3 minutes, stirring constantly, until the grains are hot to the touch and smell toasted.

6. 06

   Pour in the white wine to deglaze, stirring continuously until the alcohol has completely evaporated.

7. 07

   Begin adding the simmering capon broth ladle by ladle, allowing the rice to absorb the liquid before adding more. Maintain a gentle simmer and stir constantly for 15 minutes.

8. 08

   Stir in the saffron-infused broth during the last 5 minutes of cooking. The rice should be perfectly al dente, suspended in a creamy, velvety starch emulsion.

9. 09

   Perform the 'Mantecatura': Remove the pan from the heat. Vigorously whip in the remaining 60g of cold cubed butter and the grated Parmigiano-Reggiano to create a wave-like ('all'onda') consistency. Adjust seasoning with salt.

10. 10

    To plate: Spoon the vibrant saffron risotto onto warm, flat serving plates, tapping the bottom of the plate to spread it evenly. Top with a roasted marrow bone, drizzle with the parsley oil, and garnish with fresh lemon zest and Maldon sea salt.