We love reading about how others have used their fresh fiddleheads in fancy ways. We found this great recipe from the Kitchn (if you aren't a regular reader, you oughta think about adding this to the list!)
This recipe was win-win since it has both fiddles and aspargus (a lifelong favorite of mine!)
Fiddlehead Recipe: Spring Risotto with Asparagus and Fresh Fiddlehead Ferns
Gather and measure all of your ingredients:
- 1 1/2 cups fiddlehead ferns
- 1 1/2 cups asparagus tips
- 3 tablespoons butter, divided
- 1 1/2 tablespoons extra-virgin olive oil
- 2 large leeks, white and light green parts only, washed well, and diced.
- 2 scallions, white parts only, washed and minced.
- 1 clove garlic minced
- 2 cups arborio or carnaroli rice (also called risotto rice)
- 1/2 cup dry white wine
- approximately 5 1/2 cups hot vegetable or chicken stock
- zest of 1 large lemon
- 1/2 cup grated parmesan cheese
- Start by preparing the vegetables.
- Boil a medium sized pot of water, and have ready a large bowl of ice water.
- Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff.
- Cut off any brown tips or blemishes.
- Rinse again if necessary.
- Blanch both the asparagus and fiddlehead ferns for about 2 minutes, until bright green, then plunge into the ice water bath to stop the cooking. Set aside.
- Bring the broth to a simmer, then cover and keep warm over medium-low heat.
- In a large heavy-bottomed pot, heat the oil and 1 1/2 tablespoons of butter over medium-high heat.
- Add the leeks, scallions, and garlic, and saute until tender and almost translucent -- about 5 minutes.
- Add rice, and stir until grains are translucent at their edges but still opaque in the center, about 3 minutes.
- Add wine, and stir until liquid is almost completely absorbed.
- Add the warm stock by the cupful, stirring until rice has absorbed nearly all of the liquid before adding the next cup.
- When rice is almost done (about 15 minutes), stir in the blanched and drained vegetables and the lemon zest.
- Stir in the last 1/2 cup of stock, then add the cheese and remaining butter.
- The risotto should be creamy and tender, and the vegetables cooked but with a remaining firm bite. Serve immediately.
Thanks to The Kitchn for the recipe!