Garlicky Fiddlehead Risotto Recipe
Recipe type: Dinner
Serves: serves 6
  • 2 cups fiddlehead greens, trimmed and washed
  • 2 tbsp olive oil, plus 1 tbsp, divided
  • 3¬†shallots, chopped
  • 1 cup arborio rice
  • ½ cup white wine
  • 4 cups low-sodium chicken stock or broth, warmed
  • ¾¬†cup freshly grated parmesan cheese
  • salt and pepper, to taste
  • 2-3 cloves garlic, minced
  1. Bring a pot of water to a boil. Add the fiddleheads and boil for 20 minutes. Drain and set aside.
  2. In a heavy stockpot, heat 2 tablespoons olive oil over medium heat. Add the chopped shallots and saute until softened and lightly golden brown, about 5-7 minutes. Add the arborio rice and toast, stirring, for 1 minute.
  3. Stir in the white wine and allow to cook until fully absorbed. Add the chicken stock or broth, one ladle at a time, stirring well and allowing it to completely absorb before adding more. Continue until all the stock or broth has been used.
  4. Remove from heat and stir in parmesan cheese. Season with salt and pepper.
  5. Meanwhile, in a large skillet heat the remaining 1 tablespoon of olive oil. Add the garlic and saute for about 1 minute -- until softened. Add the drained fiddleheads and toss well to combine. Cook for 1-2 minutes, until warm and fragrant.
  6. Stir the fiddleheads into the risotto. Adjust seasonings as desired. Enjoy.
Recipe by Maine Course at