Fiddlehead Risotto

Fiddlehead Risotto

Suggested material offered in store

Ingredients

50g butter

2 tbsp Olive oil

300g arborio rice

½ white onion, diced

1 ½ liter vegetable stock

½ glass of white wine

200g fiddleheads

100g mascarpone

50 g parmesan


Preparation

Fiddleheads: 2 times blanch in salted boiled water. Put them immediately in ice water for stopping heat. Sauté with butter, olive oil, salt and pepper.

In a sauce pan, heat the butter and oil. Sauté onions until transparent. Add the rice and mix it with butter and onions. Deglaze with white wine until it evaporates. Add broth a ladle at a time. Bake 10 to 15 minutes. Taste the rice and when al-dente, add the fiddleheads. At the end of cooking, add the mascarpone and parmesan.

SUGGESTED MATERIALS AND OFFERD IN STORE
Arborio rice
24cm frying pan and sauce pan La Julienne


Yield

4 servings.


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