Risotto with garlic scapes, Mexican tarragon and artichokes
Garlic scapes, small artichokes and Mexican tarragon (reputedly stronger than French) are currently available at my local farmer's market (West Hampstead), but use whatever is in season, such as ordinary garlic, jarred artichoke hearts, spring onions, baby leeks or asparagus.
- 3 tbsp olive oil
- handful garlic scapes, chopped.
- 320 g risotto rice
- glass Noilly Prat or white wine
- 1.2 litres vegetable stock
- 4 small young artichoke hearts, sliced in half
- bunch Mexican tarragon, chopped
- knob butter
Use the green stalks from the garlic scapes and fry in a deep frying pan in the olive oil.
Add the risotto rice and fry for a few minutes
Add the Noilly Prat or white wine, stir
Gradually, bit by bit, add the hot vegetable stock. Wait until each bit is absorbed, stirring all the while, until adding more.
I add the halved artichoke hearts at this point to steam them. Once they are cooked, remove them to garnish. If using jarred artichoke hearts, add at the end.
Add the chopped tarragon.
Towards the end add a generous knob of butter, this gives the risotto a wonderful glossy feel.