- Brienne Boortz
- Risotto & Bones (Full Circle Cuisine)
Ingredients (for the bones
8 beef marrow bones, split in half
salt and pepper
Ingredients (for the gremolata)
zest from one lemon
1 celery stalk
3 tbsp. capers with a little juice
few sprigs fresh rosemary
little fresh Italian parsley
2-3 cloves fresh garlic (or as much as you like)
Ingredients (for the risotto)
3 c. hot beef stock
3 tbsp. extra virgin olive oil
1 c. sliced onion
1 c. Arborio rice
1 c. dry white wine
1 tsp. saffron
½ c. freshly grated Parmigiano-Reggiano cheese
1 c. heavy cream, beaten stiff (aka whipped cream)
salt and pepper to taste
Preheat oven to 425 degrees, brush bones with oil, and season with salt and pepper. Put bones, cut-side up, on baking sheet or in roasting pan. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. Remove from oven before marrow begins to drizzle out.
For the gremolata
Combine all ingredients and chop fine. Set aside to generously sprinkle over risotto and bones.
For the risotto
Bring stock to a low boil. Heat oil in a large pan, add onion and sauté until almost starting to brown. Add rice and stir to coat with oil; add more oil if needed. Toast rice for a minute or two. Add wine and stir, then add hot stock and bring back to a low boil, stirring as frequently as possible. Add saffron and cook until just al dente, maybe 12 minutes. Remove from heat, beat in cheese, and then gently fold in whipped cream. Spoon over roasted bones, sprinkle with gremolata, and serve with good, crusty bread.
This is a rustic version of a nearly forgotten Italian classic, risotto à la Milanese. The quality and simplicity of the ingredients make the dish, not fussy techniques. That means you'll need to develop an intimate relationship with a butcher; thankfully, this can easily be accomplished at Ranch Foods Direct. You will want to prepare this for close friends and family who will not mind drinking too much and eating with their hands. Enjoy.
— Submitted by Full Circle Cusine chef/owner Kevin Campbell