Bone Marrow Risotto

So the idea behind plating this risotto inside of the bone marrow cavity itself came because the risotto rice is sizzled in bone marrow fat and it is continuously boiled in bone marrow broth, to capture the hero ingredient of this dish- bone marrow, the risotto is filled inside the bone which is also been red-painted by using reduced red balsamic vinegar. Furthermore, to capture the essence of bone marrow, small pieces of it has been placed on top of the Parmesan risotto along with French white balsamic wine vinegar - in a jelly form. The idea to put leaves underneath is to give this dish a height and also it helps the bone to stay stable on plate.