Italian · Dinner
Beef Marrow Rice
Italian risotto made with roasted beef marrow and seared sirloin folded into Arborio rice cooked with beef stock, white wine, onion and garlic, finished with butter and Parmesan for silky, savory depth in every grain.
$8
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
542Calories
36.2gProtein
21.6gFat
51.8gCarbs
3.1gSugar
1.9gFiber
871mgSodium
95mgChol
9.8gSat Fat
493mgPotassium
145mgCalcium
3.2mgIron
2.1mcgVitamin B12
4.1mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Season sirloin pieces with salt and pepper, dice onion, mince garlic, and split marrow bone lengthwise.
2
Roast the marrow bone at 425°F for 15–18 minutes until the marrow is soft and pulling slightly from bone edges.
3
Sear sirloin pieces in hot olive oil over medium-high heat for 2–3 minutes until browned outside but pink inside.
4
Sweat onion and garlic in the same skillet over medium heat for 3–4 minutes until soft and translucent, then toast Arborio rice for 1–2 minutes, stirring, until glossy and slightly transparent at edges.
5
Deglaze with white wine for 1 minute until fully absorbed, then add warm beef stock one ladleful at a time over medium-low heat for 18–20 minutes, stirring frequently until creamy and tender.
6
Fold seared sirloin, scraped marrow, butter and Parmesan into risotto off heat for 30 seconds until glossy and evenly coated.
7
Plate
Spoon risotto into a shallow bowl and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin, cut into small pieces
- 22 beef marrow bone, about 4 inches long (approx. 100g marrow bone segment, split lengthwise)
- 2/3 cup130g Arborio rice, uncooked
- 1 1/2 cup360ml beef stock, kept warm
- 4 tbsp4 tbsp dry white wine
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp Parmesan
- 1 tbsp1 tbsp olive oil
- salt, to taste
- black pepper, to taste
