Name: Saffron & Orange Risotto
Total time: 1 h
Yield: 4
Ingredients: 12cm piece bone marrow (380g), cut in half lengthways; 1 large orange (300g); 1.25 litres (5 cups) chicken stock; 50g butter; 1 large onion (200g), chopped finely; 1¾ cups (350g) arborio rice; 1 tsp saffron threads; ½ cup (125ml) dry white wine; ¾ cup (60g) freshly grated parmesan; ½ cup (120g) mascarpone; ½ cup (70g) skinless, roasted hazelnuts, chopped coarsely; thyme leaves, to serve

VMG Recipes