Recipe by Luca Marchini | Risotto with jus and horseradish
Ingredients for 4 people
For the rice
320 g of Vialone Nano Rice (80 per serving)
For the jus
2kg of beef or chicken bones
4 shallots
2 cloves of garlic, unpeeled
250 g of butter
2 bunches of thyme (to taste)
For the candied orange
Peel of 2 oranges, peeled without pith.
For the syrup
300 ml of water
150 g of sugar
For the horseradish mayo
100 g of horseradish juice
100 g of whole Greek yogurt
50 ml of milk
Juice of half a lemon to taste
Vegetable oil to taste
Method
For the jus
Toast the bones well in the oven, in a saucepan put the butter and brown celery, carrot, garlic, and onion.
Add the bones, a few sprigs of thyme, cover with ice and cold water and let it boil for a couple of hours. Finally, strain through a fine sieve and reduce.
For the horseradish mayo
Prepare a base of Greek yogurt and a few drops of lemon, then proceed as if it were a classic mayonnaise with a stream of vegetable oil, finally adding a few drops of previously centrifuged horseradish.
Plating
Toast the rice with extra virgin olive oil, moisten with vegetable broth, then continue cooking with the brown meat stock. Plate as shown in the cover photo.
