Risotto allo Zafferano e...Risotto allo Zafferano e Midollo con Gremolata al Bergamotto

A luxurious, golden saffron risotto enriched with roasted bone marrow, finished with a bright bergamot gremolata and crispy guanciale shards.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 220°C (425°F). Season the marrow bones with sea salt and roast for 15-18 minutes until the marrow is softened but not completely melted. Scoop out the marrow and set aside; reserve the rendered fat.

2. 02

   In a small bowl, steep the saffron threads in 50ml of warm veal stock to release the pigment and aroma.

3. 03

   In a wide, heavy-bottomed pan, cook the guanciale over medium heat until crispy. Remove the guanciale and drain on paper towels, leaving 1 tablespoon of fat in the pan.

4. 04

   Add the minced shallots to the pan with a touch of the marrow fat. Sauté until translucent. Add the Carnaroli rice and toast (tostatura) for 3 minutes, stirring constantly until the grains are translucent at the edges and hot to the touch.

5. 05

   Deglaze with the wine and reduce completely until the scent of alcohol has evaporated.

6. 06

   Begin adding the simmering veal stock one ladle at a time, stirring frequently. Maintain a gentle simmer. Halfway through the cooking process (around 10 minutes), stir in the saffron infusion.

7. 07

   While the rice cooks, prepare the gremolata by mixing the bergamot zest, chopped parsley, and microplaned garlic in a small bowl.

8. 08

   Once the rice is 'al dente' (approx 16-18 minutes total), remove from heat. This is the 'mantecatura' stage: vigorously beat in the cold cubed butter, the roasted marrow, and the Parmigiano Reggiano until a creamy 'all'onda' consistency is achieved.

9. 09

   Cover and let rest for 2 minutes. Adjust seasoning with sea salt if necessary.

10. 10

    Plate the risotto on flat plates, tapping the bottom to spread it evenly. Garnish with the crispy guanciale and a generous sprinkle of the bergamot gremolata.