Going with the grain

This is a simple recipe.

I’d go as far as to present it in a court of law when arguing that the best sort of cooking revolves around simplicity.

I’d also make the case for stirring risotto to be used in therapy sessions. That should definitely be a thing.

We’ve all been gazing into space for over a year now, why not just gaze into a swirling pan of rice grains and stock.

At least by the end you’ll have yourself a bowl of creamy roscoff & bone marrow risotto.

[Rare Pleasure – Superfine Feeling, A’s & Bees, 2021]
[Another Michael – Shaky Cam, Run For Cover Records, 2021]

Shopping list (serves 4)
Arborio rice x 400g
Roscoff onions x (very finely chopped) x 10
Brandy x 100ml
Chicken stock x 900ml
Butter x 50g
Beef or veal bone (halved lengthways) x 600g-800g
Garlic cloves (finely sliced) x 3
Thyme leaves x 1 small handful
Extra virgin olive oil to serve

You can ask your butcher to slice the bones lengthways, this will allow you to scoop out the marrow with ease.

Set your oven to 200°C (fan)/180°C. Place the bone or bones on a roasting tray and cook in the oven for 20 minutes, until the marrow is bubbling away. Leave to cool and set aside.

Take a large pan and heat the butter with a glug of oil and then add the onions. Cook over a medium heat for at least 15 minutes. You can really take your time here, as you want to caramelise the onion as much as possible. It’ll start to turn a dark golden colour, and then you can add the rice and season well.

Heat the dry grains for a further 10 minutes over a medium heat. Add another glug of oil and stir well.

Turn the heat up high, and add the brandy. Cook for just under five minutes, before turning the heat back down to medium once reduced fully. Add the hot chicken stock gradually with a ladle, little by little, stirring well, and gazing intensely into the pan.

Do this for around 15-20 minutes until creamy. Add the bone marrow and stir through well. Turn the heat right down and cover. Leave for a further five minutes, whilst frying the sliced garlic and thyme with a pinch of salt in another pan. Once the garlic is crispy, take off the heat.

Serve the risotto with the garlic and thyme sprinkled on top.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s