Milanese Style Risotto
Directions
In a large pot, bring stock to a gentle simmer.
Poach marrow pieces in simmering stock (2-3 minutes), remove and reserve.
In another large pot, heat the olive oil and butter and cook onions until softened.
Add arborio rice, stir to coat.
Add wine, stir to combine and evaporate.
Reduce heat to medium-low. Add saffron infusion (as per packet instructions), and a ladle of the simmering stock. Cook, stirring constantly, until most of the liquid is absorbed. Continue adding stock, a ladle at a time as the liquid is absorbed, stirring constantly. This takes about 20-25 minutes.
When the last of the stock is used and the rice is almost tender, add marrow pieces, pecorino cheese and parsley. Stir briefly to combine and season lightly
Serve in large bowls, garnished with parmesan cheese
- 6 cups chicken stock
- 200g beef bone marrow, removed from the bone and cut into bite sized pieces
- 2 tbs olive oil
- 20g butter
- 2 medium brown onions, finely diced
- 2 cups aborio rice
- 3/4 cup dry white wine
- 100g pecorino cheese, finely grated
- 1/2 cup flat leaf parsley, chopped finely
- 100mg McKenzie's Saffron
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 100g parmesan cheese, freshly grated, to garnish
