Recipe: Roasted bone marrow over porcini risotto

Posted on May 16, 2014 by Aun

marrow-risotto

Back in November last year, I wrote about a dinner I hosted to celebrate the wedding anniversary and birthdays of my brother and his wife (yup, all 3 on the same day). The menu was one I was particularly proud of: uni encased in tomato jelly; slow cooked prawns with scrambled egg and crab roe; foie gras with roasted figs and bocconcini; roasted bone marrow over porcini risotto; charsiu pork medallions with roasted brussel sprouts, spaetzle and pomegranate seeds; Japanese short rib curry; and matcha tiramisu. When I first wrote about the meal, and shared the recipe for the uni jelly, I promised to share some of the other recipes too. Unfortunately, things got in the way and I’m only now fulfilling part of that promise.

Aside from the uni dish, the dish that several of our guests declared as one of the best and most decadent things they have ever eaten was the roasted bone marrow served over porcini risotto. And yes, if you care about your health, you will stay far, far away from this dish.

As implied, this dish is disgustingly rich but also amazingly tasty. Because risotto is already loose and wet, the addition of roasted marrow simply makes the whole thing a little greasier in a deliciously sensual kind of way. It’s also a pretty simple dish to execute, so even beginner cooks should have no excuse not to try this for friends or family.

Cooking bone marrow is actually really easy. Seriously. It’s as simple as preheating an oven; throwing the bones inside; and setting a timer for 20 minutes. That’s it. So, no excuses, yah? Sure, there are more complex ways to cook bone marrow, like this one that I admit I’ve been making recently, but the basic recipe is really a breeze, and pretty damned fool-proof.

Making risotto is actually a little more tedious. Not more difficult, just time-consuming. But it’s something that I personally love to make, love to serve, and love to eat.

Anyway, here’s the recipe. Give it a shot if you, like me, don’t wanna live forever.

As a final note to this post, here’s a sneak peek at the green tea tiramisu we served that night.

matcha-tiramisu

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his bouncing baby boy!

What Others Are Saying

  1. E May 16, 2014 at 9:30 am

    for the ruhlman method you linked, which flour do you use and where do you get your bone marrow from?

    • Aun May 16, 2014 at 9:41 am

      Hi, I use plain all-purpose flour. That said, I’ve been thinking of trying this with panko. I get the bone marrow from Meidiya.

  2. Joycelyn May 16, 2014 at 10:57 am

    Ooh, yummy, months may have passed but the memory of that stunning meal is totally vivid!

    Any chance we’ll be seeing how that sublime slow cooked prawn dish is prepared? More months can pass, but it would be so worth the wait!

    • Aun May 16, 2014 at 11:01 am

      Hah hah… I would need to recreate it and reshoot it. The original pix came out awful. But I can probably work on that. :-)

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