Mamma Mia! The most comforting Italian meal: creamy saffron risotto, topped with charred baby marrow discs, hard-style cheese ribbons, toasted pine nuts and a final touch of fresh parsley. Time to feast!
Saffron & Charred Baby Marrow Risotto
Saffron & Charred Baby Marrow Risotto
with cheese ribbons & toasted pine nuts
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Arborio Rice
- Baby Marrow
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Golden Wine
- Italian-style Hard Cheese
- Onion
- Onions
- Pine Nuts
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 700ml of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped parsley. Divine!
Arborio Rice - 125ml
Pine Nuts - 10g
Vegetable Stock - 5ml
Baby Marrow - 150g
Onion - 1
Garlic Clove - 1
Golden Wine - 65ml
Italian-style Hard Cheese - 50g
Fresh Parsley - 4g
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 900ml of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped parsley. Divine!
Arborio Rice - 250ml
Pine Nuts - 20g
Vegetable Stock - 10ml
Baby Marrow - 300g
Onion - 1
Garlic Cloves - 2
Golden Wine - 125ml
Italian-style Hard Cheese - 100g
Fresh Parsley - 8g
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.3L of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. You may need to do this in batches. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped parsley. Divine!
Arborio Rice - 375ml
Pine Nuts - 30g
Vegetable Stock - 15ml
Baby Marrow - 450g
Onions - 2
Garlic Cloves - 3
Golden Wine - 170ml
Italian-style Hard Cheese - 150g
Fresh Parsley - 12g
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.5L of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. You may need to do this in batches. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped parsley. Divine!
Arborio Rice - 500ml
Pine Nuts - 40g
Vegetable Stock - 20ml
Baby Marrow - 600g
Onions - 2
Garlic Cloves - 4
Golden Wine - 250ml
Italian-style Hard Cheese - 200g
Fresh Parsley - 15g
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