• Ingredients: 21
  • Serves: 6
  • Prep: 50 min
  • Bake: 2 3/4 hr

Saffron risotto with marrow with garnish: coarse sea salt. To make this saffron risotto with marrow for 6 persons you will need 50 min for preaparation and 2 3/4 hr for baking.

Ingredients

For crespelle:

  • 2 large eggs
  • 2/3 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 3 tbsps. unsalted butter, melted

For filling:

  • 3/4 lb. broccoli rabe
  • 4 garlic cloves, finely chopped
  • 1/2 tsp. dried hot red-pepper flakes
  • 3 tbsps. olive oil
  • 3/4 lb. sweet Italian sausage, casings removed

For besciamella sauce:

For assembly:

  • Special equipment: an 8-inch round springform pan

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 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.
  2. Step 2 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).
  3. Step 3 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.
  4. Step 4 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.
  5. Step 5 Transfer 1 cup stock to a measuring cup and stir in saffron. Keep remaining stock at a bare simmer, covered.
  6. Step 6 Cook shallot in 3 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.

    For this step you will need

  7. Step 7 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.

    For this step you will need

  8. Step 8 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.
  9. Step 9 Add half of saffron broth and simmer, stirring, until absorbed. Add remaining saffron broth and simmer, stirring, until absorbed.
  10. Step 10 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).
  11. Step 11 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.
  12. Step 12 Sear marrow, turning over once carefully (fat will splatter), until golden and translucent, 1 to 2 minutes total.
  13. Step 13 If risotto seems dry, thin to a creamy consistency with some of remaining hot stock. Divide risotto among 6 bowls and top with marrow.