Bone Marrow Risotto

4 servings

25 minutes

Bone marrow risotto is the true embodiment of luxury in European cuisine. Its history begins in Italian traditions, where the rich flavors and creamy texture of Arborio rice perfectly complement the tenderness of veal brains. The broth enriches the dish with depth of flavor, while vermouth and white wine add refined aromatic notes. The finishing touch is a creamy-parmesan mixture that gives the risotto a velvety quality. This dish pairs perfectly with a glass of white wine and is served as an exquisite main course in the finest restaurants in Europe. It impresses with its tender texture, rich flavor, and abundance of aromas, making each bite truly unforgettable.

Energy value per serving

• Calories: 750.3
• Proteins: 25.6g
• Fats: 30.6g
• Carbohydrates: 82.8g

Ingredients

• Arborio rice: 400 g
• Chicken broth: 1.5 l
• Olive oil: 50 ml
• Shallots: 50 g
• Garlic: 4 clove
• Butter: 25 g
• Calf brains: 200 g
• Dry vermouth: 100 ml
• Dry white wine: 100 ml
• Cream: 100 ml
• Parmesan cheese: 50 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Heat the chicken broth to a gentle, 'bubbling' simmer.

   Required ingredients:

   • Chicken broth: 1.5 l

2. In a deep skillet, heat olive oil over low heat and sauté the rice for five minutes, stirring constantly. Then add finely chopped onion, butter, and garlic to the rice, mix, sauté for another three minutes, and then add the brains, sautéing the rice with the brains and vegetables for another three to five minutes.

   Required ingredients:

   • Olive oil: 50 ml
   • Arborio rice: 400 g
   • Shallots: 50 g
   • Butter: 25 g
   • Garlic: 4 cloves
   • Calf brains: 200 g

3. Next, add vermouth, stirring, wait until most of it evaporates, add white wine, stirring, wait until it also evaporates and is absorbed by the rice, pour broth over the rice so that it slightly covers the contents of the pan, and cook, stirring, occasionally adding a little broth.

   Required ingredients:

   • Dry vermouth: 100 ml
   • Dry white wine: 100 ml
   • Chicken broth: 1.5 l

4. After fifteen to seventeen minutes, grate the parmesan, mix it with 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 to four-fifths. That is, it should be fully edible, but inside the rice grains, there should be a microscopic undercooked kernel.

   Required ingredients:

   • Parmesan cheese: 50 g
   • Cream: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste