Spinach risotto, smoked bone marrow, citrus gel

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Preparation info

  • Serves 8

    starter portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Marble

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 onionbrunoise (3 mm cubes)
  • 35 g unsalted butter
  • 200 g arborio rice
  • 30 ml white wine
  • 600 ml hot vegetable stock
  • 50 g parmesan
  • 200 g spinach purée
  • 50 g unsalted butter – cold
  • salt and white pepper

Herb bundle

  • 28 g fresh lemon thyme
  • 32 g fresh rosemary

Bone marrow

  • 8 whole bone marrows – about 140 g each – cut into 6 cm pieces and soaked in cold salted water overnight to pull the blood out
  • 16 g citrus gel2 g, or 1 piped circle, per serving
  • 2 limes – zest and juice

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 the end of cooking time, adding smaller and smaller amounts of liquid at a time. Continue shaking the pot and scrape down the sides to prevent burning.

Once all the stock has been added the rice should be almost translucent and cooked through, with a slight bite to it – al dente. The risotto should be loose enough to just not hold its shape – and the liquid should be held by the rice, and not separate from it. Remove from the heat and fold in the parmesan followed by the purée and the cold butter. Season to taste with salt and pepper.

Make 8 herb bundles by tying 3.5 g lemon thyme and 4 g rosemary together. When serving, carefully set the tips alight.

Clean and roast the marrow bones in a 200°C oven. Remove the marrow from the bone and place in a smoker and hot smoke for 8 minutes at 70–80°C. Slice the marrow into 5 rounds each – 40 rounds to serve 8, and keep warm.

To assemble, spoon a 75 g portion of risotto onto each hot plate as soon as it’s ready. Place 5 warm marrow slices on the risotto and place a herb bundle next to it. Squeeze a circle of citrus gel onto each plate. To finish, grate lime zest over each plate, squeeze a little lime juice over the top and carefully set the tips of the herbs alight.