Risotto all'Oro di Milano...Risotto all'Oro di Milano con Midollo e Gremolata Moderna

Name: Risotto all'Oro di Milano con Midollo e Gremolata Moderna
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 320g 7-year aged Acquerello Carnaroli rice; 0.5g high-grade Iranian saffron threads; 1.2L clarified white veal stock, kept at a simmer; 50g shallots, finely brunoise; 100ml chilled Vermentino or dry Pinot Grigio; 80g Parmigiano Reggiano, aged 36 months, finely grated; 60g high-fat European butter, cubed and ice-cold; 100g cleaned beef bone marrow, soaked in ice water; 1 bunch fresh flat-leaf parsley, leaves only; Zest of 1 organic Amalfi lemon; 1 small garlic clove, germ removed and microplaned; 2g soy lecithin (for the marrow foam)

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Cuisine

Italian

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Hard

A sophisticated elevation of the Milanese classic featuring 7-year aged Acquerello rice, a silky bone marrow emulsion, and a vibrant micro-gremolata.

ItalianHard

Ingredients

•320g 7-year aged Acquerello Carnaroli rice

•0.5g high-grade Iranian saffron threads

•1.2L clarified white veal stock, kept at a simmer

•50g shallots, finely brunoise

•100ml chilled Vermentino or dry Pinot Grigio

•80g Parmigiano Reggiano, aged 36 months, finely grated

•60g high-fat European butter, cubed and ice-cold

•100g cleaned beef bone marrow, soaked in ice water

•1 bunch fresh flat-leaf parsley, leaves only

•Zest of 1 organic Amalfi lemon

•1 small garlic clove, germ removed and microplaned

•2g soy lecithin (for the marrow foam)

Cooking Instructions

01
Infuse the saffron threads in 100ml of the warm veal stock and set aside to develop color and aroma.
02
In a heavy-bottomed copper pan, sauté shallots in a touch of butter over low heat until translucent but not browned.
03
Increase heat to medium, add the rice, and toast for 3 minutes until the grains are hot to the touch and smell slightly nutty.
04
Deglaze with the white wine, stirring until the liquid has completely evaporated.
05
Begin adding the simmering veal stock one ladle at a time, stirring continuously to encourage starch release. Maintain a gentle simmer.
06
Halfway through the cooking process (approx. 9 mins), add the saffron infusion. Continue adding stock until rice is al dente (approx. 16-18 mins total).
07
While rice cooks, render the marrow in a small pan, strain through a chinois, and blend with 50ml stock and soy lecithin using an immersion blender to create a stable foam.
08
Prepare the 'Moderna' gremolata by ultra-finely mincing the parsley and folding in the lemon zest and garlic paste.
09
Perform the 'Mantecatura': Remove the pan from heat. Vigorously beat in the ice-cold butter and Parmigiano until a creamy, wavy 'all’onda' consistency is achieved.
10
Rest for 2 minutes. Plate onto flat warm dishes, tap the bottom to spread the rice, and top with a spoonful of marrow foam and a pinch of gremolata.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023