Suggested material offered in store
2 tbsp Olive oil
300g arborio rice
½ white onion, diced
1 ½ liter vegetable stock
½ glass of white wine
50 g parmesan
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
24cm frying pan and sauce pan La Julienne
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