Risotto with Bone Marrowand Green Sauce

Risotto

1. 1

   Heat the induction plate to low and melt the butter in a pan.

2. 2

   Add the sliced leek and sauté briefly until softened.

3. 3

   Stir in the Arborio rice and toast dry for about 30 seconds.

4. 4

   Begin adding the hot chicken broth a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.

   Kitchen notes · Added by ReelsMeals: Each ladleful is nearly fully absorbed before next addition. Keep broth hot in a separate saucepan.

5. 5

   When the rice is about halfway cooked, add the diced pumpkin and continue stirring.

   Kitchen notes · Added by ReelsMeals: Pumpkin is tender but still holds shape. Add pumpkin when rice is about half done.

6. 6

   Once the rice is al dente and the mixture is creamy, stir in the bone marrow, letting it melt and enrich the risotto.

   Kitchen notes · Added by ReelsMeals: Bone marrow has melted into a glossy sheen. Stir gently to incorporate without breaking rice.

7. 7

   Finish the risotto by mixing in the grated Parmesan, black pepper, and salt to taste.

   Kitchen notes · Added by ReelsMeals: Cheese is fully melted and risotto is creamy. Remove from heat before adding Parmesan to avoid clumping.

Green Sauce

8. 8

   In a blender, combine parsley, anchovy fillets, capers, a pinch of salt, and cold water; blend until smooth.

   Kitchen notes · Added by ReelsMeals: Sauce is smooth and bright green. Blend until no large parsley pieces remain.

9. 9

   Season the green sauce with additional salt if needed and set aside.

10. 10

    To serve, plate the risotto and drizzle the vibrant green sauce over the top, adding an extra sprinkle of Parmesan if desired.