Bone Marrow Risotto

Making bone marrow risotto doesn’t need to be a scary, labor intensive process. All it takes is a little love, and A LOT of stirring. Serve this dish along some fancy asparagus wrapped in prosciutto with hollandaise sauce drizzled on top.

Ingredients

  • Beef Marrow Bones: Buy beef marrow bones from your local butcher or the freezer section of your local grocery store. Beef bones are cheap, readily available and dense with nutrients.
  • Parmesan Cheese: Stirring in some freshly-grated Parmesan cheese just before serving will give the risotto an unami flavor.
  • Short Grain Rice: Traditionally, arborio is a short-grain Italian rice that is used for risotto. If you can’t get your hands on it, or want to use a different rice, you can use another Italian rice, called Carnaroli.
  • Beef Broth: Using a rice beef broth will give your risotto a deep beef flavor that will compliment the bone marrow.
  • Butter: Don’t shy away from the butter in this recipe! Using butter compliments the creamy sauce that is released once the rice is cooked.

How to Make Bone Marrow Risotto

The key to making the perfect risotto is to continue to stir it. You will want to coax the risotto to absorb as much broth as possible. This will not only make the rice tender, but it will also add to the creamy sauce that risotto is known for.

First, create your work station for your risotto. Set up one saucepan and add the beef broth. Allow the broth to steam, but not quite come to a boil. On another burner, heat a shallow frying pan over medium heat and add about three tablespoons of the butter. Once the butter is melted, add the chopped yellow onion.

Fry the onion for about 10 minutes, or until the onion is about 2 minutes past smelling fragrant. Take care not to brown the onion.

Add the wine and allow the rice to absorb all the wine before adding the beef broth.
Add the wine and allow the rice to absorb all the wine before adding the beef broth.

Add in the rice to your frying pan and give the rice a good toss or a good stir so that the rice is evenly coated in the butter. Toast the rice for about 3 minutes, or until fragrant but not browned.

Then, pour in the dry white wine. Once the wine is absorbed, add in a ladle of the warmed beef broth. Continue stirring until all the broth is absorbed. Continue this process until the rice is soft and tender without being soggy. It will take about 20 minutes for the rice to cook and you most likely will not go through all of the broth.

Stir in the grated Parmesan cheese along with the bone marrow and reserved butter.
Stir in the grated Parmesan cheese along with the bone marrow and reserved butter.

When the rice is finished cooking, stir in the mashed bone marrow, the last two tablespoons of butter and the Parmesan cheese.

Taste your risotto and season to your liking with salt and freshly-ground pepper.

Give the risotto another good stir and then serve into bowls with a beef bone on the side.

Serve the bone marrow risotto in bowls with a beef bone.
Serve the bone marrow risotto in bowls with a beef bone.

How to Cook Bone Marrow for Risotto

Cooking beef bones for their marrow is a fancy restaurants’ best kept secret. It looks incredibly daunting and difficult, when truthfully there is very little skill involved in this recipe.

First, preheat your oven to 400°F. Add the bones to a baking sheet, marrow-side up and season with salt and pepper.

Learn how to make the most delicious French-style roasted beef bone marrow recipe
Learn how to make the most delicious French-style roasted beef bone marrow recipe.

Once the oven is ready, add the bones and bake for about 20 minutes. They are finished baking when the top of the bone is nicely browned and the marrow easily removes from the bones. If you are unsure if they are finished, a couple extra minutes in the oven won’t hurt.

When the bones are finished, reserve one bone for each bone to serve on the side of the bone marrow risotto.

Allow the bones to cool slightly and then scrape the marrow out of the bones and give it a good mash with a fork so it will easily incorporate into the risotto.

Read more about making french-style roasted beef bone marrow in this article.

Best Rice for the Perfect Italian Risotto

Traditionally, risottos are made with Arborio rice. It’s a starchy, short-grain rice that gives risotto its famously creamy and starchy texture.

Even though Arborio rice is the traditional rice for this dish, there are other options when making risotto. As long as you have yourself a short-grain rice that creates lots of starch when cooked, it should do just fine as a replacement.

Choose a starchy, short-grain rice for your risotto.
Choose a starchy, short-grain rice for your risotto.

Bone Marrow Risotto

5.0 from 1 vote
Recipe by Sarah
Course: Uncategorized
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

330

kcal

Ingredients

  • 1 lb beef bones

  • 1.5 cups arborio rice

  • 5 cups beef broth

  • 1 cup dry white wine

  • 5 oz freshly-grated Parmesan cheese

  • 1 yellow onion, finely chopped

  • 5 tbsn butter

  • salt and pepper to taste

Directions

  • Making the Bone Marrow
  • Preheat the oven to 400°F. Add the bones to a baking sheet, marrow-side up and season with salt and pepper.
  • Bake the bones for about 20 minutes, or until the marrow easily removes from the bones.
  • Save a bone for each bowl for serving, and use the others for the risotto. After allowing the bones to cool for a couple of minutes, lift the marrow out of the bones and set aside.
  • Making the Bone Marrow Risotto
  • In a medium saucepan, add the broth and heat over medium. Allow the broth to steam, but not come to a boil.
  • In a shallow frying pan, add the butter and melt over medium heat. Add the chopped yellow onion and fry the onion a minute or two past the point of when the onion is translucent.
  • Add the rice to the onion and toss the rice with a wooden spoon, so that all grains are evenly coated with the melted butter.
  • Sautee for another minute or so, until pleasantly fragrant, but not browned.
  • Add the white wine and continue stirring the rice, until the wine is absorbed.
  • Then, add a ladle of the beef broth. Continue stirring the rice until that first ladle of broth is absorbed. Continue adding ladles of broth when the rice absorbed the previous ladle, and the rice almost appears dry.
  • Continue adding ladles of broth for about 20 minutes, or until the grains of rice and soft and taste cooked.
  • Add in the remaining two tablespoons of butter and stir in the grated cheese. Taste and salt and pepper according to your preference.
  • Scoop out the bone marrow from the roasted bones and add to the risotto. Give the risotto another good stir and then serve into bowls.

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