Spinach risotto, smoked bone marrow, citrus gel


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

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.


Spinach risotto

  • 30 g onionbrunoise (3 mm cubes)
  • 35 g <


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