Marrow Cardoons Like a Risotto Recipe

Ingredients:

• 2 large marrow cardoons
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp butter
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Start by preparing the marrow cardoons. Remove the leaves and tough outer layer of the cardoons with a paring knife or kitchen scissors. Cut into bite-sized pieces, and rinse well under cold water to remove the bitter sap.
2. In a large frying pan, melt the butter over medium heat. Add the onion and garlic, and sauté until they become soft and fragrant, but not brown.
3. Add the cardoon pieces to the pan, and cook for about 5-7 minutes or until they start to become tender.
4. Add the rice to the pan, and stir well until it is coated with the butter and mixed with the vegetables.
5. Pour in the white wine, and let it evaporate for a few minutes, stirring occasionally.
6. Add the broth, one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding the next. Keep repeating this step until the rice is cooked and the mixture has thickened, for about 20-25 minutes.
7. Once the rice is done, turn off the heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
8. Serve hot, garnished with some extra Parmesan cheese and some fresh parsley, if desired.

Verdict:

This savory and hearty dish is a delicious way to introduce cardoons into your diet. The risotto-like texture of the rice is a perfect match for the tender and earthy cardoon pieces, while the Parmesan cheese adds a bit of salty richness to the mix. Serve as a vegetarian main course, or as a side dish to grilled meats or fish.

Enjoy!