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has anyone cooked with beef marrow? they had beef marrow bones at the market and I grabbed a
- Thread starter randi
- Start date
REC: Risotto alla Milanese - this is the one I had in Italy
(Probably not the same recipe - but it was Risotto alla Milanese with bone marrow and saffron.)
Good luck on cooking with bone marrow smileys/smile.gif
Risotto alla Milanese
Risotto dates back to the Renaissance and is a descendant of the Spanish paella. The dish is said to have originated in 1535, when Charles V made his son Philip duke of Milan, beginning what was to be nearly two centuries of Spanish rule. Saffron added to the rice turns it a deep yellow and adds a subtle yet pungent flavor.
Bone marrow is essential for a good risotto. Many butchers give it away for nothing. You can freeze the marrow in small quantities and use it as you need for risotto.
The rice for risotto should be Italian superfine Arborio rice, slightly moist and al dente when done. The rice will continue to cook after it has been removed from the flame, so be ready to add the butter and freshly grated Parmesan cheese immediately.
The entire process of cooking the risotto takes roughly 45 minutes and requires your full attention.
In Italy we say "Il riso nasce nell'acqua e muore nel vino," meaning rice is born in water and dies in wine, so have a good dry white wine ready to serve with the risotto.
6 T unsalted butter
1 1/2 oz bone marrow, finely chopped
1/2 onion minced
1 lbArboriorice
3/4 cup dry white wine
1/2 to 1 t saffron threads
about 5 cups simmering beef or chicken broth
6 T freshly grated Parmesan cheese, plus additional cheese for serving
freshly ground black pepper
Melt 4 tablespoons of the butter with the marrow in a saucepan large enough to cook the rice, making sure the marrow dissolves.
Add the onion and sauté gently until soft and transparent, about 5 minutes.
Add the rice and stir until every grain is coated and shiny, abut 3 or 4 minutes.
Add the wine and keep stirring until it evaporates.
Dissolve the saffron in 2 tablespoons of the hot broth and set aside.
Add the remaining hot broth to the rice, 1/2 cup at a time, stirring constantly, waiting until the broth is absorbed before adding more.
The risotto should always be moist.
After about 15 minutes, taste the rice.
It should be done al dente.
Add the saffron, stir, and cook for 3 minutes, adding broth as necessary and stirring constantly.
Remove from the heat when still moist and stir in the remaining 2 tablespoons butter and the 6 tablespoons Parmesan.
Cover tightly and allow the risotto to set for 3 minutes.
Turn out onto a heated serving dish and serve with freshly ground black pepper and more Parmesan as needed.
Note: The risotto should be, as we say in Italy,al onda, or wavy. It should be served slightly moist, not dry.
(Source: http://www.e-rcps.com/pasta/rcp/ris/milan.shtml)
(Probably not the same recipe - but it was Risotto alla Milanese with bone marrow and saffron.)
Good luck on cooking with bone marrow smileys/smile.gif
Risotto alla Milanese
Risotto dates back to the Renaissance and is a descendant of the Spanish paella. The dish is said to have originated in 1535, when Charles V made his son Philip duke of Milan, beginning what was to be nearly two centuries of Spanish rule. Saffron added to the rice turns it a deep yellow and adds a subtle yet pungent flavor.
Bone marrow is essential for a good risotto. Many butchers give it away for nothing. You can freeze the marrow in small quantities and use it as you need for risotto.
The rice for risotto should be Italian superfine Arborio rice, slightly moist and al dente when done. The rice will continue to cook after it has been removed from the flame, so be ready to add the butter and freshly grated Parmesan cheese immediately.
The entire process of cooking the risotto takes roughly 45 minutes and requires your full attention.
In Italy we say "Il riso nasce nell'acqua e muore nel vino," meaning rice is born in water and dies in wine, so have a good dry white wine ready to serve with the risotto.
6 T unsalted butter
1 1/2 oz bone marrow, finely chopped
1/2 onion minced
1 lbArboriorice
3/4 cup dry white wine
1/2 to 1 t saffron threads
about 5 cups simmering beef or chicken broth
6 T freshly grated Parmesan cheese, plus additional cheese for serving
freshly ground black pepper
Melt 4 tablespoons of the butter with the marrow in a saucepan large enough to cook the rice, making sure the marrow dissolves.
Add the onion and sauté gently until soft and transparent, about 5 minutes.
Add the rice and stir until every grain is coated and shiny, abut 3 or 4 minutes.
Add the wine and keep stirring until it evaporates.
Dissolve the saffron in 2 tablespoons of the hot broth and set aside.
Add the remaining hot broth to the rice, 1/2 cup at a time, stirring constantly, waiting until the broth is absorbed before adding more.
The risotto should always be moist.
After about 15 minutes, taste the rice.
It should be done al dente.
Add the saffron, stir, and cook for 3 minutes, adding broth as necessary and stirring constantly.
Remove from the heat when still moist and stir in the remaining 2 tablespoons butter and the 6 tablespoons Parmesan.
Cover tightly and allow the risotto to set for 3 minutes.
Turn out onto a heated serving dish and serve with freshly ground black pepper and more Parmesan as needed.
Note: The risotto should be, as we say in Italy,al onda, or wavy. It should be served slightly moist, not dry.
(Source: http://www.e-rcps.com/pasta/rcp/ris/milan.shtml)
richard-in-cincy
Well-known member
You'll get some, but I it's from the bone it's nestled in.
The marrow adds an added layer of richness. With a long cooking for a stock or sauce, it will dissolve into the mass leaving the hollow bones to pick out.
The marrow adds an added layer of richness. With a long cooking for a stock or sauce, it will dissolve into the mass leaving the hollow bones to pick out.
richard-in-cincy
Well-known member
Well, that and a few other things LOL
richard-in-cincy
Well-known member
I am a new convert as well. Plymouth it is!
many thanks to all of you. I just called a friend up and she's coming over for dinner and
we're roasting them as an appitizer. something new to both of us. I think I'll pick up more after that and try some of the other methods. I'll letya all know tomorrow how they came out!
I really appreciate all the input and info.. smileys/smile.gif
we're roasting them as an appitizer. something new to both of us. I think I'll pick up more after that and try some of the other methods. I'll letya all know tomorrow how they came out!
I really appreciate all the input and info.. smileys/smile.gif
Want to try our version? Here it is:
I'm a 6:1 person.
3 oz. Plymouth
1/2 oz. No Prat
2 ice cubes
20 stirs in the pitcher
Always one small spritz of Pernod in the bottom of the glass. (I think I mentioned this awhile back when I posted the clam and spinach soup. We bought the spritzer for my martinis, but it works perfectly for the soup)
Strain. No ice.
Then with 2 stuffed olives (I used to love Bicks but can't get them any longer) or 1 caperberry, depending on mood of the drinker.
I know 3 oz sounds like a lot but why send him back to make another, when he knows he'll have to anyway.
My bartender is very exacting when it comes to mixing drinks. This one has worked for many, many....many, many years, and is now better with the Plymouth.
I'm a 6:1 person.
3 oz. Plymouth
1/2 oz. No Prat
2 ice cubes
20 stirs in the pitcher
Always one small spritz of Pernod in the bottom of the glass. (I think I mentioned this awhile back when I posted the clam and spinach soup. We bought the spritzer for my martinis, but it works perfectly for the soup)
Strain. No ice.
Then with 2 stuffed olives (I used to love Bicks but can't get them any longer) or 1 caperberry, depending on mood of the drinker.
I know 3 oz sounds like a lot but why send him back to make another, when he knows he'll have to anyway.
My bartender is very exacting when it comes to mixing drinks. This one has worked for many, many....many, many years, and is now better with the Plymouth.
richard-in-cincy
Well-known member
When I make a large vat o red sauce
I put everything and the kitchen sink in, including a large chunk of beef and one of pork, with bones. AFter it falls apart, I let the meat disentegrate into the sauce and then remove the bones before I use it. Much better, and cheaper, than using ground beef. So the marrow just adds further to the enrichment of the sauce.
I put everything and the kitchen sink in, including a large chunk of beef and one of pork, with bones. AFter it falls apart, I let the meat disentegrate into the sauce and then remove the bones before I use it. Much better, and cheaper, than using ground beef. So the marrow just adds further to the enrichment of the sauce.
richard-in-cincy
Well-known member
It's quite lovely and so civilized. Just the thing after my day today.
richard-in-cincy
Well-known member
Oh my dear, I'm just a simple hedonist.
More is never enough.
More is never enough.