This fresh spring risotto was absolutely delicious. I added a leftover fillet of perch from my Lake Erie Perch with Seared Wild Mushrooms and White Wine Sauce for an added bit of protein and because, well, it was there. And it tasted great with the fiddlehead ferns and hollandaise, so I figured, why not? All the flavors of this risotto worked together quite well. The creamy texture of the rice and fish paired nicely with the crunch of the peas and fiddlehead ferns. Overall, this was a flavorful and easy risotto that I would love to make again.
Fiddlehead Fern and Snap Pea Risotto
1 cup arborio rice
6-8 cups homemade chicken stock
2 tbs. olive oil
2 cloves garlic, minced
2 bay leaves
1/2 cup snap peas, snapped in half
1/4 lb. fresh fiddlehead ferns
1 leftover fillet Lake Erie perch, diced
1 tbs. Brummel & Brown
1/2 cup Parmesan-Reggiano
Kosher salt and freshly cracked black pepper
Heat homemade vegetable stock in a medium stock pot over medium-high heat. Cover and maintain at barely a simmer.
Meanwhile, in a large sauté pan or skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Add arborio rice and sauté until lightly golden brown. Add bay leaves. Slowly, one cup at a time, add the simmering stock. Stir frequently. As each cup of stock is completely or nearly completely absorbed, add another cup of stock, continuing to stir. Cook, slowly adding stock and frequently stirring, until rice is al dente or to taste. This will take roughly 35 minutes. Once final cup of stock is almost totally absorbed, stir in snap peas, fiddlehead ferns, Brummel & Brown and Parmesan. Taste for seasonings and add salt and pepper as necessary. Serve immediately.