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Ingredients
White Chicken Stock1000ml / 1 quart
Saffron1g / 1 tsp, threads
Honey30g / 2 tbsp
Lemons1, juiced
Carnaroli Rice200g / 1 cup
Flamingo Estate Garlic Olive Oil30g / 2 tbsp, plus more to serve
Bone Marrow30g / 1 oz, finely diced
Yellow Onion1/2 of one, finely diced
White Winefull bodied, 1 glass
Crème Fraîche50g / 1/4 cup
Parmigiano Reggiano40g / 1½ oz, finely grated
Saltto taste
White Pepperto taste
Steps
- Bring the chicken stock and saffron to a simmer in a small pot. Remove from heat and steep, covered, until the stock takes on a vibrant orange hue, about 30 minutes.
- In a small bowl, mix the honey and lemon juice - this is called an ‘agrodolce’. You may find it easier to gently warm the honey first.
- Heat a dry sauté pan over medium heat. Add the rice and toast, stirring often, until the grains turn pearly white. Remove from the pan.
- Reduce heat to low and add the Garlic Olive Oil. Add the bone marrow and cook until the fat has rendered completely. Add the onion and sweat, stirring often until softened and sweet. Return rice to the pan, along with the white wine. Simmer over medium heat until the wine has mostly evaporated.
- Strain the saffron stock, then bring back to a simmer. Begin adding hot stock to the rice, one large ladleful at a time. Let the rice absorb most of the stock before adding the next ladle, but never let it get dry. Continue this process, stirring often, until rice is mostly tender with a fraction of bite. You may not need all the stock.
- Remove from heat and fold in the crème fraiche and Parmigiano Reggiano. Season with salt and white pepper to taste. Cover with a clean towel and rest, away from the stove, for five minutes. This allows the rice to absorb before it hits the plate, giving you better control of the consistency.
- To finish, return the pan to low heat. Add agrodolce to taste, adjusting the balance of sweet, sour and salty. Add more stock as required to achieve a loose, silky consistency; the risotto should make a wave when tossed in the pan.
- Serve on hot plates, drizzled with more Garlic Olive Oil.
