Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Risotto Milanese with marrowbone
Serves 4 Starters and mains
Ingredients
- 4 small veal marrowbones
- 4 sprigs fresh thyme, plus a few leaves to garnish
- 1-1.2 litres good-quality chicken stock, heated until just boiling
- 1⁄2 tsp saffron strands
- 50g butter
- 2 shallots, finely chopped
- 2 large garlic cloves, finely chopped
- 300g arborio rice
- 100ml Italian dry white wine
- 50g freshly grated parmesan, plus extra to serve
Method
Preheat the oven to 225C/425F/ Gas 7 and line a roasting tin with baking paper. Place the veal bones in the prepared tin, sprinkle with salt and pepper and top with a thyme sprig. Roast for 20-25 minutes until the marrow is hot all the way through (check with a metal skewer) and sitting in a pool of melted marrow. Keep warm.
Place the stock and saffron strands in a saucepan and bring to a gentle simmer.
Meanwhile, melt the butter in a saucepan and gently fry the shallots and garlic with a little salt and pepper over a low heat for 10 minutes until really soft, but not browned. Add the rice and stir for about 1 minute until all the grains appear glossy.
Increase the heat to medium. Add the wine and simmer for 2-3 minutes until it is almost all evaporated. Gradually start adding the gently simmering stock about 200ml at a time, stirring the rice constantly with a wooden spoon, allowing the rice to absorb most of the stock before adding more. Continue this for about 20 minutes until the rice is al dente and the stock all but absorbed.
Stir in the parmesan and the juices released from the bone marrow and as soon as the cheese is melted, spoon the risotto into serving bowls. Place a roasted bone marrow in each bowl and serve scattered with extra cheese and some thyme leaves.
Advertisement