Guy Grossi’s Risoni, saffron and bone marrow recipe

Bone marrow

1. Place the bones in a pot and cover with cold water, allow to sit for 2 hours.
2. 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

1. Put all the ingredients in a hot nonstick pan and stir for a few minutes until is golden brown.
2. Then cool down in a tray and store at room temperature in an airtight container.

Risoni

1. Pan fry shallots, butter and risoni for about a minute, add salt, pepper, chicken stock, aceto alsamico di Modena and saffron.
2. 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

1. 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.