we got Fiddleheads in the farmshare today, which are a springtime treat in new england and the maritimes. They are the unopen fronds of a fern, and taste a bit like asparagus. Apparently they are quite popular in quiche (says my boyfriend from Maine). I consulted my go-to cookbook for all things farmshare, Vegetable Love, and found this risotto recipe.
Ingredients:
2 tbsp butter
1 shallot minced
1 onion minced
1 pt mushrooms roughly chopped (recipe called for chanterelle, but i used oyster)
3/4 c chopped fresh tarragon
1/4 c olive oil
2 cups arborio rice
1 cup white wine
5-6 cups veggie stock
1 1/2 cup frozen peas
2 cups trimmed fiddleheads (could sub chopped asparagus)
1 cup grated swiss cheese
1/2 cup grated parmesan cheese
salt and pepper to taste
sautee the shallots and onion in melted butter. Add mushrooms and cook for about 5 min. Add tarragon for 8 min. add oil and rice and cook at medium until rice absorbs the oil
add the wine and stir until evaporated
add broth a cup at a time, stirring until absorbed before adding the next cup. After four cups add the peas and fiddleheads. Add more stock as needed until rice is at desired consistency. Stir in grated cheese gradually. Salt and pepper to taste
Tuesday, May 17, 2011
Fiddlehead Mushroom Pea Risotto
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