Roasted Bone Marrow Risotto
Servings: 4 people
Ingredients
- 2 pounds beef marrow bones cleaned and trimmed
- 1 onion diced
- 3 cloves garlic minced
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups beef stock chicken stock works too
- ½ cup Parmesan cheese grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Preheat oven to 400° F.
- Place the beef marrow bones on a baking tray and roast for 20-25 minutes, or until the marrow is soft and slightly golden.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the Arborio rice and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent.
- Pour in the white wine and stir until it has been absorbed by the rice.
- Slowly add the beef or chicken stock, one ladleful at a time, stirring continuously, until the liquid has been absorbed before adding the next ladleful.
- Once the rice is cooked and the risotto is creamy, remove from heat. Stir in the butter and Parmesan cheese.
- Season with salt and pepper to taste.
- Use a spoon to scoop the marrow out of the bones and add it to the risotto, mix well.
- Serve the risotto in bowls, garnished with fresh parsley, if desired.
- Enjoy!