Recipe: Spring Lemon Risotto with Asparagus and Fiddlehead Ferns
After filling our basket, we quickly started dreaming of recipes that would show off our bounty to its best, especially those rare fiddleheads. The resultant risotto was bright and springlike, while still being warm and hearty enough to enjoy outside in the cool evening air. We enjoyed it so much that we’ve made it twice since then, tweaking and improving until it was just right.
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.
Note: fiddlehead ferns have a toxin that can cause stomach distress when eaten raw. This recipe lightly cooks them, leaving them with a toothsome crunch. The health department recommends cooking them for longer (10 to 15 minutes); while we’ve never had a problem eating them in this state, those with stomach problems may wish to add the fiddleheads earlier.
Related: Recipe:Caramel Risotto