Saffron risotto with marrow and gremolata

This elegant risotto would be just as delicious as a vegetarian alternative, minus the marrow bone and with vegetable stock in place of a meat stock.

Serves2 Origin Europe
Preparation Heat rating (Mild)
Cooking Ease (Very easy)
Vegetarian No


A good pinch Saffron, organic
½ medium onion
1½ cloves garlic
85g butter
175g carnaroli rice
200ml white wine
400ml chicken or veal stock
1 marrow bone, cut in four (ask the butcher)
115g grated Parmesan
4 sage leaves
6 strips lemon zest, made with a potato peeler
15g flat-leaf parsley


Fry the onion and 1 clove garlic, both finely chopped, in 55g butter until tender, for about 10 minutes over a medium heat.
Add the rice, fry for a minute more, then add the saffron and half the wine, and cook until absorbed.
Cook for a further 15-20 minutes, adding stock in small additions and stirring often. The rice should still be a bit crunchy and buttercup yellow but not taste too strongly of saffron. Taste for seasoning.
If you are using the marrow bone, take the 4 end-sections, scoop out the marrow, dice it into pea-sized cubes and add to the risotto. Cook with the rice for
2-3 minutes.
When you feel the rice is done, stir in the Parmesan and remaining butter to finish.
To prepare the rest of the marrow bone, just after you start cooking the rice bring the rest of the wine to a boil with 150ml water, the sage leaves and 4 strips of the lemon in an ovenproof pan. put the marrow bones in the pan, season well with salt and pepper, cover tightly and put in a hot oven (220C) for 15 minutes.
Make the gremolata by chopping ½ clove garlic with 2 strips lemon zest as finely as you can, then add the parsley leaves and chop together finely.

Serve the risotto and the marrow bones on separate plates, both scattered with gremolata.

Print the recipe

Have you tried this recipe?