Risotto Milanese

With Carnaroli Rice

While Risotto Milanese often accompanies osso buco I prefer it by itself. Enriched with the bone marrow, flavourful from the beef stock and exotic thanks to the saffron, it is the perfect dish to try with Carnaroli rice. With all the bone marrow this risotto doesn’t need an extra butter but don’t forget the cheese.

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Ingredients: 
Six 3-inch (7.5-cm) marrow bones
Coarse sea salt
1 tbsp unsalted butter
2 shallots, finely chopped
1/2 tsp saffron threads
8 cups (2 L) beef stock
2 cups (10 ½ ounces / 300 g) Carnaroli rice
2/3 cup (150 ml) dry white wine
1 cup (30 g) very finely grated Parmesan cheese
Sea salt and freshly ground black pepper
Preparation: 

Soak the marrow bones in salted water overnight, changing the water 2 or 3 times and adding more salt.

Drain the bones and remove the marrow (see below) and dice.

Heat the butter in a large saucepan over medium-low heat. Add the diced bone marrow and shallots and cook until the shallots are softened, about 3 minutes. Most of the marrow will melt during this time.

Meanwhile, in another large saucepan, toast the saffron threads over medium heat until fragrant, about 30 seconds. Add the stock and bring to a boil. Lower the heat so the stock barely simmers.

Add the rice to the saucepan containing the butter, bone marrow, and shallots and stir to coat the rice with the fat. Add the wine and stir until it is absorbed by the rice. Now add a ladleful of hot stock, stirring the simmering rice constantly until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time, adding more stock only when the previous liquid has been completely absorbed.

After about 20 minutes, the rice will be creamy and cooked but still slightly al dente. Remove the saucepan from the heat, stir in the cheese, and season with salt and pepper. Let rest a few minutes then serve.

Marrow Tip
Ask your butcher cut your marrow bones in half lengthwise this will make the marrow easier to extract. If that’s not possible leave the marrow bones on the kitchen counter for about 10 minutes. Take a small knife and insert between the marrow and the bone to loosen the marrow. Now, using your thumbs and all the strength you can muster push the marrow from the narrow towards the widest end of the bone. A little will squish with the warmth of your thumbs but rest will magically emerge from the bone.

Servings: 
6

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