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hot beef threads beef marrow bones extra-virgin olive oil onions kosher salt italian short-grain rice white wine butter passing saucepan
Viewed: 1 - Published at: 3 years agoIngredients
- 6 to 8 cups hot beef stock (chicken or turkey broth could be substituted)
- 1/2 teaspoon loosely packed saffron threads
- 1 1/2 pounds beef marrow bones, preferably center-cut from the leg bone
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onions
- 1 1/2 teaspoons kosher salt
- 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
- 1 cup dry white wine
- 2 tablespoons butter, cut in pieces
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing
- A heavy-bottomed saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity
Method
- Heat the stock in a separate pot almost to the boil, and keep it very hot, near the risotto pan.
- Pour about 1/2 cup of the stock into a heatproof cup.
- To toast the saffron (for more flavor): Drop the strands into the bowl of a metal spoon, separating them a bit.
- Hold the spoon over a low open flame for just a few seconds, until the aroma is released, then spill the threads into the 1/2 cup stock.
- Let them steep in a warm place.
- Scrape the marrow out of the bones with a sturdy paring knifedont scrape off any bits of bone (if you do, pick them out).
- Chop the marrow into little pieces: you should have about 1/3 cup total.
- Put the olive oil and marrow bits in the heavy saucepan, and set it over medium heat.
- As the marrow melts, stir in the chopped onions and 1 teaspoon salt.
- Cook, stirring occasionally, for several minutes, until the onions are wilted and just starting to color, thento soften the onions furtherladle in 1/2 cup hot stock from the pot and let it simmer until completely evaporated.
- Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned).
- Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
- Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch.
- When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining 1/2 teaspoon salt.
- Cook, stirring, until the stock is again almost completely absorbed.
- Now pour in the saffron-infused stock along with a cup or so of hot stock from the pot.
- Cook, stirring, until the liquid is absorbed and the saffron color has spread.
- Check the risotto for doneness: it should be creamy but still al dente.
- Incorporate more stock if necessary.
- When the risotto is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated.
- Stir in the 1/2 cup of grated cheese, and spoon into warm pasta bowls.
- Serve immediately, passing additional grated cheese at the table.
