Risotto alla Milanese with red wine reduction

To begin, prepare the bone marrow for the dish. Preheat the oven to 200°C/gas mark 6

Place the bones on a tray and roast in the oven for 5 minutes, until the marrow just starts to melt away from the bones. Remove from the oven and carefully scoop out the marrow. Slice one of the bone marrow pieces into four even portions. At this stage, you can either cook the portions sous vide for 1 hour with a little salt and pepper at 68.3°C, or set them aside ready to warm through later before serving. Weight the other piece of bone marrow – you will need 40g for the risotto

For the red wine reduction, place the wine in a saucepan and place over a medium high heat. Reduce by half, then whisk in the butter until rich and glossy. Set aside in the pan

To make the risotto, place the 40g of bone marrow in a pan with 50g of the butter and add the onions and saffron. Cook the onions gently until softened and translucent

Add the rice and toast for a few minutes, stirring with a wooden spoon

Add the white wine and cook off until evaporated

Next add a ladle of the warm stock and leave to simmer. Once the stock has been absorbed into the rice, add another ladle of stock. Repeat this process until the rice is cooked

Remove from the heat and beat in the remaining butter and the Parmesan cheese until glossy and creamy

Gently reheat the red wine reduction. Remove the bone marrow pieces from the vacuum bag. If not cooking sous vide, brown the pieces in a pan over a medium heat until warmed through, then season with a little salt, pepper and lemon juice

Spoon the risotto onto each plate and drizzle over some of the red wine reduction. Top with a piece of bone marrow and serve immediately