I turned an artichoke to get the heart so that I could make this Bone Marrow And Artichoke Heart Risotto using my favourite ingredients.
Take a look at this inspiring recipe for ♥ Bone Marrow And Artichoke Heart Risotto ♥ from Lavender and Lime #LavenderAndLime Share on X
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
Ingredients
- 750 mls vegetable stock
- 8 marrow bones
- 15 mls olive oil
- 10 g butter
- 10 spring onions, finely chopped
- 2 ribs celery, finely sliced
- 1 carrot, finely chopped
- 200 g risotto rice
- 125 mls vermouth
- flaked salt for seasoning
- 4 artichoke hearts, cut up
- 50 g Parmesan cheese, grated
- 50 g butter
Method
- bring the stock to a gentle simmer
- add the marrow bones and leave to poach
- the marrow bones can be removed as soon as they have cooked through
- take the marrow out of the bone with a knife and cut into half
- put the olive oil and the butter into a large sauté pan and gently fry the onion, celery, and carrot until soft
- add the artichoke hearts
- add the rice and turn up the heat slightly
- stir continuously until the rice goes transparent
- add the vermouth while you carry on stirring
- turn the heat down and add a ladle of the stock, you do not need to stir the whole time while the stock absorbs
- add a generous pinch of salt and the next ladle of stock
- stir the stock in and when it has absorbed, add another pinch of salt
- add a ladle at a time, stirring once or twice while it absorbs
- when you are down to the last ladle, adjust the seasoning
- add the marrow bones
- add the last ladle, and check to see if the rice is cooked
- add the Parmesan
- remove from the heat, stir in the butter and serve immediately
Notes
Click on the links for conversions and notes.
Rich and luscious; fit for a king.
Friday greets to David.
thanks 🙂 Friday greets back
oh boy ! my 3 all time weaknesses ! marrow bones and artichokes and risotto! what are you doing to me Tandy !
I am sure this is a lovely healthy dish 🙂
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.
the leaves are very under whelming and need a good sauce to make them half way palatable 🙂 Enjoy all you do this weekend