Bone Marrow Risotto Recipe

Roast bones and extract marrow

Preheat oven to 425°F (220°C). Arrange split marrow bones cut-side up on a rimmed baking sheet, sprinkle lightly with salt and roast 15–20 minutes until marrow is soft and bubbling but not completely collapsed. Remove from oven and let cool slightly. Using a small spoon, scoop marrow into a bowl and refrigerate until needed; reserve bones for stock.

Make marrow-forward broth

In a large stockpot over medium heat melt 2 tbs butter. Add chopped onion, carrot and celery and sauté 6–8 minutes until translucent. Add smashed garlic and cook 1 minute. Add roasted bones to the pot, pour in 1 cup white wine and simmer to reduce by half, about 4–5 minutes. Add 8 cups water, bay leaf, thyme, peppercorns and 1.5 tsp kosher salt. Bring to a gentle simmer and cook uncovered 45–60 minutes, skimming foam occasionally. Strain broth through a fine-mesh sieve into a clean pot and keep hot over low heat. Taste and adjust seasoning; the broth should be flavorful but not overly salty (you will further season the risotto).

While the broth simmers, prepare the vegetables. In a large skillet over medium-high heat add 1 tbs olive oil and 1 tbs butter. Add diced parsnip and cook 6–8 minutes until beginning to soften and lightly golden. Transfer to a plate. Add another 1 tbs olive oil if needed and add sliced mushrooms. Sauté mushrooms 5–7 minutes until browned and their moisture has evaporated. Season with 0.5 tsp sea salt and 0.25 tsp black pepper. Stir the parsnips and roughly chopped chestnuts into the mushrooms and cook 2 minutes to warm through. Stir in 2 tbs chopped parsley and 0.5 tsp lemon zest. Keep warm; these will be folded into the risotto near the end.

Start the risotto

In a heavy-bottomed wide saucepan or sauté pan over medium heat melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and cook 3–4 minutes until soft and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat the grains in the fat, toasting lightly 1–2 minutes until edges of the grains become translucent. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Begin adding the hot marrow broth, one ladle (about 3/4 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Keep the broth at a gentle simmer and maintain a steady stirring rhythm. Continue this process for 18–20 minutes until the rice is al dente with a creamy texture. You may not use all the broth; reserve any leftover.

When the rice is just shy of done (after about 16–18 minutes), fold in the sautéed mushrooms, parsnip and chestnuts. Stir gently to incorporate and continue adding broth as needed until the rice reaches the correct consistency.

Remove pan from heat. Stir in 0.75 cup grated Parmigiano-Reggiano and 2 tbs cold diced butter to create a glossy emulsion (mantecatura). Season with 0.75 tsp salt and 0.5 tsp freshly ground black pepper, adjusting to taste. Let rest 1–2 minutes; risotto should be creamy and slightly loose — not dry.

Rewarm the reserved roasted bone marrow gently if chilled: place marrow spoons or small heatproof dish in a 350°F (175°C) oven for 5 minutes or heat briefly in a skillet until soft but not runny.

To plate, spoon risotto into warmed shallow bowls. Top each portion with 1 tablespoon (or desired amount) of warm roasted marrow placed in the center. Sprinkle with Parmigiano-Reggiano shavings, the remaining chopped parsley or microgreens and an additional grind of black pepper. Serve immediately.