Fiddlehead and Chanterelle Risotto Recipe

Name: Fiddlehead and Chanterelle Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 cup finely minced shallots (about 3 ounces); 5 cups chanterelles (about 1 1/4 pounds), trimmed and coarsely chopped (about 4 cups); 3/4 cup coarsely chopped fresh tarragon; 1/2 cup olive oil; 1 pound (2 cups) arborio or Ambra rice; 1 cup leftover dry Champagne or other medium-acid white wine; 6 cups Enriched Chicken Stock , heated; 1 1/2 cups peas (from about 1 1/4 pounds peas in the pod); 2 cups (about 5 ounces) trimmed fiddlehead ferns; 1 1/2 cups finely grated Parmesan cheese; Kosher salt and freshly ground black pepper to taste; Flowers from about 12 chives

Servings: persons

4 tablespoons unsalted butter
1/2 cup finely minced shallots (about 3 ounces)
5 cups chanterelles (about 1 1/4 pounds), trimmed and coarsely chopped (about 4 cups)
3/4 cup coarsely chopped fresh tarragon
1/2 cup olive oil
1 pound (2 cups) arborio or Ambra rice
1 cup leftover dry Champagne or other medium-acid white wine
6 cups Enriched Chicken Stock , heated
1 1/2 cups peas (from about 1 1/4 pounds peas in the pod)
2 cups (about 5 ounces) trimmed fiddlehead ferns
1 1/2 cups finely grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
Flowers from about 12 chives

1
Melt the butter in a 10-inch skillet over medium heat.
2
Add the shallots and cook, stirring, until translucent, for about 3 minutes.
3
Add the mushrooms and stir until well coated with butter.
4
Cook over medium-low heat for 5 minutes.
5
Add the tarragon and cook for 8 to 10 minutes.
6
The mushrooms should be reduced to about 2 cups.
7
Set aside.
8
In a heavy 12-inch casserole, heat the olive oil over medium-high heat.
9
Add the rice and cook, stirring fairly constantly, until all the grains have become opaquewhite if using arborio.
10
Pour in the Champagne or wine.
11
Cook, stirring, until the liquid is almost evaporated.
12
Add 1 cup of the stock and cook, stirring, until almost absorbed.
13
Continue to add the stock in 1-cup amounts, stirring and letting the rice absorb the liquid each time.
14
After 4 cups have been added, stir in the peas, then add another cup of stock.
15
When it has been absorbed, stir in the fiddleheads.
16
Add the remaining cup of stock and the chanterelle mixture.
17
When the liquid is almost absorbed, add the Parmesan, salt and pepper.
18
Serve from the pan or transfer to serving dishes.
19
Sprinkle with the chive flowers.

1700

kcal

Calories

Fat

105

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/2 cup finely minced shallots (about 3 ounces), 5 cups chanterelles (about 1 1/4 pounds), trimmed and coarsely chopped (about 4 cups), 3/4 cup coarsely chopped fresh tarragon, and more.

Yes, Fiddlehead and Chanterelle Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiddlehead and Chanterelle Risotto

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