Ingredients for 2 people
200 g Carnaroli rice precooked
10 g White onion
15 g Dry white wine
80 g Veal broth
1 Veal shank bone cut in half lengthwise and blanched
60 g Veal marrow
Saffron pistils and powder to taste
60 g Grated Parmigiano Reggiano
Silver nuggets to taste
60 g Alpine butter
Procedure
Place the finely chopped onion in a pan with a little butter, let it braise, deglaze with the wine, and allow it to evaporate almost completely. Then add the still-frozen rice, broth, and saffron, and let it cook for 3-4 minutes. Finally, stir in the butter and grated Parmigiano. Place the risotto inside the veal bone, lay the sliced marrow on top, sprinkle with Parmigiano, and gratinate under a salamander. Garnish with pure silver nuggets and saffron pistils.
Serve immediately after gratinating.
