Saffron & Roasted Bone...Saffron & Roasted Bone Marrow Risotto with Gremolata Emulsion

A luxurious interpretation of Risotto alla Milanese, featuring silky Carnaroli rice, oven-roasted marrow, and a bright herb emulsion to balance the richness.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Season marrow bones with sea salt and roast for 15-20 minutes until marrow is soft. At the same time, bake prosciutto slices on a separate tray for 8 minutes until crispy. Set aside.

2. 02

   Infuse the saffron threads in 50ml of warm stock and set aside. In a high-speed blender, combine parsley, lemon zest, garlic, and olive oil. Blend until a vibrant green emulsion forms; pass through a fine-mesh sieve for a professional finish.

3. 03

   In a heavy-bottomed copper or stainless steel pan, sauté minced shallots in a small knob of butter until translucent. Add the Carnaroli rice and toast over medium heat for 3 minutes until the grains are hot and the edges are translucent.

4. 04

   Deglaze the rice with white wine, stirring constantly until fully evaporated. Begin adding simmering stock one ladle at a time, stirring gently but continuously to release the starches.

5. 05

   At the 9-minute mark, stir in the saffron-infused stock. Continue the cooking process for another 7-9 minutes until the rice is al dente and the texture is 'all'onda' (wavy).

6. 06

   Remove from heat. Scoop the warm marrow from the bones and fold it into the risotto. Perform the 'mantecatura' by vigorously whisking in the remaining cold butter and Parmigiano-Reggiano until creamy and glossy.

7. 07

   Plate the risotto immediately on flat warmed plates. Drizzle the gremolata emulsion in a circular motion and garnish with shards of crispy prosciutto.