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,
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.
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
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