Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Guy Grossi’s Risoni, saffron and bone marrow recipe Food Guy Grossi’s Risoni, saffron and bone marrow recipe Preparation time Cooking time Serves 4 You’ll need a richer white with the risoni to stand up to its buttery, cheesy depth. A fuller-style Chardonnay or Fiano would be perfect. We suggest Oliver’s Taranga Vineyards Fiano 2016, which has a rich, creamy palate and a savoury nutty layer adding a delicious umami factor that pairs perfectly with this dish. Ingredients 10g shallots (brunoise) 1 tsp butter 160g risoni Salt White pepper 500ml chicken stock 20ml aged aceto balsamico di Modena 1 pinch saffron 1 tbsp Parmigiano Reggiano 10g Pane grattato (see recipe below) Bone marrow (see recipe below) Pane grattato al pepe bianco 100g pane grattato (breadcrumb) 5g ground white pepper 1 tbsp olive oil 1 tsp salt Bone marrow 3kg bone marrow bones cut lengthways by your butcher 6 sage leaves 1 bay leaf Salt Bone marrow Place the bones in a pot and cover with cold water, allow to sit for 2 hours. Remove the marrow from the bones carefully with a butter knife in as big as possible pieces, place the marrow into a pot with cold water, sage leaves, bay leaf a pinch of salt and on a very low heat cook until the marrow is cooked through about 10 to 15 minutes, allow to sit in the cooking liquid. Pane grattato al pepe bianco Put all the ingredients in a hot nonstick pan and stir for a few minutes until is golden brown. Then cool down in a tray and store at room temperature in an airtight container. Risoni Pan fry shallots, butter and risoni for about a minute, add salt, pepper, chicken stock, aceto alsamico di Modena and saffron. Cook the risoni in the same way you will cook a risotto, so cook on moderate heat for about 5 minutes and when the liquid has been absorbed take the pan out of the heat and add Parmigiano Reggiano. Plate up Place the risoni in a serving bowl, garnish with a few pieces of heated bone marrow and finish off with balsamic vinegar, pane grattato and a bit of parsley if you like. Food Serves 4 Shop Dessert Wine You might also like Food Javier Codina's zucchini flower stuffed with salted cod brandade, pil pil emulsion Words by Javier Codina on 19 Aug 2013 Food Goat’s cheese pasta Food Guy Grossi's Parpadelle with spiced veal ragu Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline