Risotto with Bone Marrow
Risotto • European
Description
This approach to risotto is advocated by one of the world's best chefs. He believes that bone marrow significantly enhances the flavor experience.
Ingredients
- Arborio rice 15 oz
- Chicken Broth 1½ l
- Olive Oil 0 fl oz
- Shallot 0 oz
- Garlic 4 cloves
- Butter 0 oz
- Veal Brains 5 oz
- Dry martini 5 fl oz
- Dry White Wine 5 fl oz
- Cream 5 fl oz
- Parmesan Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the chicken broth to a gentle, bubbling simmer.
Step 2
In a deep skillet over low heat, heat olive oil and sauté the rice for five minutes, stirring constantly. Then add finely chopped onion, butter, and garlic to the rice, mix well, and cook for another three minutes. After that, add the brains and sauté the rice with the brains and vegetables, stirring for an additional three to five minutes.
Step 3
Next, add the vermouth while stirring, and wait until most of it has evaporated. Then, pour in the white wine, stirring again, and wait for it to evaporate and be absorbed by the rice. Pour in enough broth to just cover the contents of the saucepan, and cook, stirring occasionally, adding a little more broth as needed.
Step 4
After fifteen to seventeen minutes, grate the Parmesan, mix it with the lightly whipped cream, and pour this mixture into a saucepan. Remove the saucepan from the heat and whisk the cream and Parmesan mixture into the rice. The consistency should resemble a very thick soup, and the rice should be cooked about four-fifths of the way. This means it should be fully edible, but each grain of rice should have a microscopic undercooked core.
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