Risotto all'Zafferano con Midollo...Risotto all'Zafferano con Midollo e Liquirizia

An avant-garde elevation of the Milanese classic. Creamy Carnaroli rice infused with premium Aquila saffron, topped with roasted, buttery bone marrow, and finished with a whisper of sweet-earthy licorice powder.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 220°C (425°F). Season the exposed veal bone marrow generously with flaky sea salt. Place them on a baking sheet and roast for 15-18 minutes until the marrow is soft, slightly caramelized, but holding its shape. Keep warm.

2. 02

   In a small bowl, ladle 100ml of hot veal stock over the saffron threads. Let steep for at least 15 minutes to extract the deep golden pigment and rich aroma.

3. 03

   In a heavy-bottomed copper pan, heat the extra virgin olive oil over medium-low heat. Sweat the micro-minced shallots until translucent and completely softened, about 3-4 minutes, ensuring they do not color.

4. 04

   Increase the heat to medium. Add the Carnaroli rice to the pan. Toast the dry grains for 2-3 minutes, stirring constantly, until the edges of the grains are translucent and hot to the touch.

5. 05

   Pour in the dry white wine to deglaze the pan. Stir continuously until the wine has completely evaporated and the alcohol aroma has cooked off.

6. 06

   Begin adding the simmering veal stock, one ladle at a time. Stir gently and continuously. Allow the rice to absorb almost all the liquid before adding the next ladle, keeping the starch active. Maintain a constant gentle boil.

7. 07

   Precisely halfway through the cooking process (around 9-10 minutes), pour in the steeped saffron liquid along with the threads. Continue adding the stock ladle by ladle.

8. 08

   At the 16-18 minute mark, test the rice. It should be 'al dente'—having a firm bite in the center but creaminess on the outside. The texture of the pan should be 'all'onda' (wavy and fluid, not dry).

9. 09

   Remove the pan from the heat. Start the 'mantecatura' process: vigorously whip in the cold cubed butter and grated Parmigiano-Reggiano, shaking the pan back and forth to emulsify the fats and starches into a glossy, velvety sauce. Season with salt to taste.

10. 10

    Divide the risotto among warm, flat serving plates. Tap the bottom of each plate with the palm of your hand to spread the risotto evenly. Place a roasted bone marrow canoe right in the center. Using a fine sifter, lightly dust half of the plate with the Calabrian licorice powder. Serve immediately.