Saffron Risotto with Marrow Recipe

Posted by
Rate It!
Saffron Risotto with Marrow
Add your photo!
Ingredients
12
Count
Nutrition
740
Calories
Total time
165
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Rinse marrowbones, then cover with cold water in a large bowl and soak, covered and chilled, at least 2 hours and up to 24. Scrape off any bone fragments from exposed marrow with a knife. Push marrow out of 1 bone by pressing on smaller opening (marrow will be forced out opposite end). Discard bone and repeat with remaining bones. Pat marrow dry, then cut crosswise into 1/2-inch-thick slices, removing and discarding any connective tissue or bone fragments. Transfer to a plate and chill, covered.
  2. Bring demi-glace concentrate and 6 cups fresh water to a simmer in a 2-quart heavy saucepan, whisking, until concentrate is dissolved (to make stock), then bring to a simmer. Transfer 1 cup stock to a measuring cup and stir in saffron. Keep remaining stock at a bare simmer, covered.
  3. Cook shallot in 3 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until liquid is absorbed.
  4. Add 1/2 cup hot stock (without saffron), salt, and pepper and simmer briskly, stirring frequently with a long-handled wooden spoon, until stock is absorbed. Continue simmering and adding hot stock, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, 10 minutes. Add half of saffron broth and simmer, stirring, until absorbed. Add remaining saffron broth and simmer, stirring, until absorbed. Continue simmering and adding stock mixture, 1/2 cup at a time, until rice is very creamy-looking but still al dente, 18 to 25 minutes total (there will be stock left over). Remove from heat and stir in cheese and remaining 2 tablespoons butter.
  5. Heat dry cast-iron skillet over high heat until smoking, then add marrow all at once and quickly arrange, cut sides down, in 1 layer using tongs. Sear marrow, turning over once carefully (fat will splatter), until golden and translucent, 1 to 2 minutes total. Transfer marrow with a slotted spoon to paper towels to drain.
  6. If risotto seems dry, thin to a creamy consistency with some of remaining hot stock. Divide risotto among 6 bowls and top with marrow. Sprinkle with sea salt. Serve immediately, with additional cheese.
  7. Cooks' note: • If marrow doesn't come out, loosen edge of marrow at both ends by running a long, thin knife along edge of bone, about 1/2 inch deep.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 739.58 Kcal (3096 kJ)
Calories from fat 342.68 Kcal
% Daily Value*
Total Fat 38.08g 59%
Cholesterol 188.42mg 63%
Sodium 402.29mg 17%
Potassium 809.52mg 17%
Total Carbs 46.62g 16%
Sugars 2.2g 9%
Dietary Fiber 0.78g 3%
Protein 48.97g 98%
Vitamin C 2mg 3%
Vitamin A 0.1mg 4%
Iron 4.8mg 27%
Calcium 63.1mg 6%
Amount Per 100 g
Calories 128.67 Kcal (539 kJ)
Calories from fat 59.62 Kcal
% Daily Value*
Total Fat 6.62g 59%
Cholesterol 32.78mg 63%
Sodium 69.99mg 17%
Potassium 140.83mg 17%
Total Carbs 8.11g 16%
Sugars 0.38g 9%
Dietary Fiber 0.13g 3%
Protein 8.52g 98%
Vitamin C 0.4mg 3%
Iron 0.8mg 27%
Calcium 11mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top