Spinach risotto, smoked bone marrow, citrus gel

Name: Spinach risotto, smoked bone marrow, citrus gel
Yield: Serves 8 starter portions
Ingredients: 200 g arborio rice; salt and white pepper; 30 g onion – brunoise (3 mm cubes); 2 limes – zest and juice; 30 ml white wine; 16 g citrus gel – 2 g, or 1 piped circle, per serving; 50 g unsalted butter – cold; 35 g unsalted butter; 28 g fresh lemon thyme; 200 g spinach purée; 32 g fresh rosemary; 600 ml hot vegetable stock; 50 g parmesan

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

To get this colour in the risotto is key. Visually, it will accentuate the herb flavours. The smoked bone marrow is something that has been on the menu from day one at Marble. The marrow takes on a deep hot-smoked flavour, which blends beautifully with the herb flavours.

Ingredients

Spinach risotto

30 g onion – brunoise (3 mm cubes)
35 g <

Starter

Method

In a large wide pan, fry the onion in the butter until soft and translucent. Add the rice, toasting it lightly. Add the wine – do not stir the risotto but shake the pan to avoid catching. Add the vegetable stock, 200 ml at a time, waiting until it has cooked away before adding more. Be careful near