CookEat Recipe
Rice, Swiss
Golden rice cooked with onion and beef marrow, flavoured with saffron and finished with grated Swiss cheese.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure one light quart of the actual strained broth for this rice and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Finely chop the remaining one medium onion and the two ounces raw food-grade beef bone marrow, removed from the bone and checked for fragments. Put both in a saucepan with the one tablespoon butter. Fry gently for five minutes, or until the onion is golden, stirring almost continually with a wooden spoon.
Step 5
Add the eight ounces raw Italian risotto rice and stir continually over the heat for six minutes, or until the grains are golden. Pour in the measured one light quart hot broth little by little, mixing as you add it.
Step 6
Lightly crush the one saltspoon genuine Spanish saffron strands and steep them in a little clean water until the water takes up the saffron colour. Strain into a small bowl, discarding the retained strands. Add all the strained liquid to the rice with the one teaspoon salt and two saltspoons ground pepper. Mix well.
Step 7
Cover the pan and cook gently for thirty-five minutes, stirring frequently at the bottom. Continue as needed until the rice is tender and the mixture, including the finely chopped marrow, has reached at least 70°C for two minutes.
Step 8
Add the two ounces grated Swiss cheese and mix well until thoroughly combined with the rice. Transfer to a hot deep dish and serve immediately.
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