Recipe For Bone Marrow And Artichoke Heart Risotto

The challenge I set this week was to use pea shoots – but even though they are in season I could not find any. So, I reset the challenge and chose artichokes for this month’s regional and seasonal item. I have used the pea shoots before here as a garnish to compliment my peas, but I was really looking forward to trying them as part of a recipe. The artichokes we get in South Africa are not the same ones we had in Italy – those ones are small and soft, and do not need long hours of water to make them palatable. So, yesterday for the first time, I turned an artichoke to get the heart. I now know why they cost so much. It is worth the effort if you have the time.

Now, having bought the artichokes I was walking to the till when I walked past a punnet of marrow bones. I knew exactly what I wanted to do with them and a meal was formulated.

Bone Marrow And Artichoke Heart Risotto
Bone Marrow and Artichoke Heart Risotto

Bone Marrow and Artichoke Heart Risotto
 
Ingredients
  • 750mls vegetable stock
  • 8 marrow bones
  • 1 tablespoon olive oil
  • 10g butter
  • 10 spring onions, finely chopped
  • 2 celery stalks, finely sliced
  • 1 carrot, finely chopped
  • 200g risotto rice
  • 125mls vermouth
  • flaked salt for seasoning
  • 4 artichoke hearts, cut up
  • 50g Parmesan, grated
  • 50g butter
Method
  1. bring the stock to a gentle simmer
  2. add the marrow bones and leave to poach
  3. the marrow bones can be removed as soon as they have cooked through
  4. take the marrow out of the bone with a knife and cut into half
  5. put the olive oil and the butter into a large sauté pan and gently fry the onion, celery, and carrot until soft
  6. add the artichoke hearts
  7. add the rice and turn up the heat slightly
  8. stir continuously until the rice goes transparent
  9. add the vermouth while you carry on stirring
  10. turn the heat down and add a ladle of the stock, you do not need to stir the whole time while the stock absorbs
  11. add a generous pinch of salt and the next ladle of stock
  12. stir the stock in and when it has absorbed, add another pinch of salt
  13. add a ladle at a time, stirring once or twice while it absorbs
  14. when you are down to the last ladle, adjust the seasoning
  15. add the marrow bones
  16. add the last ladle, and check to see if the rice is cooked
  17. add the Parmesan
  18. remove from the heat, stir in the butter and serve immediately
My Notes
the most important part of making a risotto is to make sure everything is prepared and ready to use before you start!

Click on the links for conversions and notes.

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9 thoughts on “Recipe For Bone Marrow And Artichoke Heart Risotto

  1. We had artichokes last night that Eric got in Stellenbosch. I was rather under-whelmed. We just boiled them and served them with lemon butter. Perhaps we should try them in your Risotto! Have a super weekend.

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    1. the leaves are very under whelming and need a good sauce to make them half way palatable 🙂 Enjoy all you do this weekend

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  2. oh boy ! my 3 all time weaknesses ! marrow bones and artichokes and risotto! what are you doing to me Tandy !

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    1. I am sure this is a lovely healthy dish 🙂

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  3. Pingback: Tweets that mention Bone Marrow and Artichoke Heart Risotto « Lavender and Lime -- Topsy.com
  4. Rich and luscious; fit for a king.
    Friday greets to David.

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    1. thanks 🙂 Friday greets back

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