… with Bone Broth

Makes 1.2 ltrs

Prep time 2hrs 45 mins


250g arborio rice
400ml bone broth (see Bone Broth recipe)
1 small marrow
1 carrot
1 white onion
1 stick of celery
Small handful of dried porcini mushroom, soaked in warm water
80g pecorino pepato, grated
1 bay leaf
Olive oil


Chop up the onion finely and cook in some olive oil until golden. Add the celery, carrot and marrow and cook for another few minutes. Put the stock on the heat to keep warm while you make the risotto, and keep a ladle handy. Add the rice and a splash of white wine or brandy. Stir continuously until the liquid has evaporated and start adding the stock one ladle at a time, waiting until the liquid has almost been fully absorbed before ladling more stock into the rice pot. Add your bay leaf while you cook. Continue until the rice is cooked to your liking, adding the porcini, and the liquid they soaked in, for the last 5 minutes of cooking. Once the rice is done, add half the grated cheese with a big lug of olive oil, some ground black pepper, and cover the pot with the heat off for a minute or two more. Serve with a sprinkle of grated pecorino and another drizzle of olive oil.