Spring Risotto

My favorite chef taught me how to make the best risotto in a tiny Italian kitchen, and it’s the only method I’ve used since. This recipe has seasonal additions including hand picked fiddleheads from the forests in Gravenhurst, Ontario. When cooking fiddleheads, be sure to boil them for at least 12 minutes before adding them to another dish or serving them.

2 1/2 cups arborio rice
1 L chicken stock
1/2 cup dry white wine
1 large white onion, diced small
1 cup green beans, cut in half
1 1/2 cups fiddleheads
2 cups fresh spinach
1 cup Parmesan cheese, grated
salt and pepper
olive oil

– bring a small pot of water to boil, add fiddleheads and cook for 7 minutes, drain and set aside
– heat a rondeau pan on medium heat and add olive oil
– add onions and cook for 5 mins
– add green beans and cook for 3 mins
– add rice and cook for 5 mins, stir often
– add wine and stir until evaporated
– add a small amount of stock, keep stirring until evaporated
– continue this process for 20 mins
– add fiddleheads and spinach
– continue to add stock and stir for 5 minutes (or until all the stock has been added)
– add Parmesan cheese, salt and pepper to taste


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