Risotto alla Milanese with Roasted Bone Marrow

⏱ 70 min · Serves 4

The great golden risotto of Milan, done properly: saffron-stained carnaroli, a slow-built broth, and a final flourish of butter and Parmigiano. Roasted bone marrow is stirred through and spooned over the top, giving the rice a glossy, beefy richness that turns a classic into something restaurant-worthy.

Per serving: 790 kcal · 21.0g protein · 72.0g carbs · 45.0g fat

Ingredients

• 4 beef marrow bones, cut lengthways or into 5cm canoe cuts (about 500g)
• 1.4 litres good beef or chicken stock
• 1 generous pinch saffron threads (about 0.5g)
• 350g carnaroli or arborio rice
• 1 small onion, very finely chopped
• 120ml dry white wine
• 100g cold unsalted butter, diced
• 80g Parmigiano Reggiano, finely grated, plus more to serve
• 2 tbsp olive oil
• Flaky sea salt and black pepper
• 2 tbsp finely chopped flat-leaf parsley
• 1 tsp finely grated lemon zest

Method

1. Heat the oven to 220C/200C fan. Sit the marrow bones cut-side up on a lined tray, season with salt, and roast 15-20 minutes until the marrow is soft, bubbling and just starting to colour. Don't overdo it or it will melt away.
2. Scoop the marrow out with a small spoon. Roughly chop about two-thirds of it and set aside for stirring in; keep the rest in larger nuggets, warm, for the top. Pour any melted fat from the tray into a small bowl.
3. Bring the stock to a bare simmer in a pan. Crumble the saffron into a ladleful of hot stock in a cup and leave to bloom for 10 minutes.
4. In a wide heavy pan, warm the olive oil with 1 tbsp of the reserved marrow fat over a medium-low heat. Sweat the onion with a pinch of salt for 8 minutes until completely soft but not coloured.
5. Add the rice and toast, stirring, for 2 minutes until the grains are hot and translucent at the edges. Pour in the wine and stir until it has fully evaporated.
6. Add hot stock a ladleful at a time, stirring often and only adding more when the previous addition has almost gone. Keep the risotto at a lively simmer. After about 12 minutes, stir in the saffron infusion.
7. At around 16-18 minutes the rice should be al dente with a loose, creamy sauce. Stir in the chopped marrow and let it melt through, 1 minute.
8. Take off the heat, add a final splash of stock, then beat in the cold butter and Parmigiano vigorously until the risotto is glossy and ripples like lava. Season carefully and rest 1 minute.
9. Spoon onto warm plates, shaking each plate flat. Top with the reserved marrow nuggets, a scatter of parsley mixed with lemon zest, cracked pepper and a little extra Parmigiano. Serve immediately.