Fiddlehead Fern Risotto | Stardew Valley Inspired Recipes
Today we are heading out of the kitchen and into Stardew Valley for some of the most relaxing simulated home cooking around.
Ingredients
- 16 oz fiddlehead ferns washed & blanched
- 3 tablespoons olive oil or melted butter
- 3 tablespoons garlic minced
- 4 cups beef broth
- 1 cup aborio rice
- 1 cup gruyere cheese
- salt & pepper to taste
Instructions
- Throughly wash the fiddleheads in cold water. Bring a pot of water to a boil. Meanwhile, prepare an ice bath. When the water is bubbling, blanch the fiddleheads for 10-15 minutes, until 'al dente' then remove from the water and blanch in the ice bath to stop the cooking process. Remove the fiddleheads from the ice bath and pat dry.
- In a large skillet, heat the oil over medium high heat. Add the fiddleheads to the skillet and saute for 5-6 minutes, until the fiddleheads are tender. Add the minced garlic to the skillet and saute until fragrant, another 2-4 minutes. Season with salt and pepper, to taste. Remove the fiddleheads and garlic from the skillet, leaving behind a bit of the oil.
- Spread the aborio rice over the skillet in an even layer. Heat, stirring occasionally, until the rice is coated in the oil and beginning to brown and pop.
- Pour in the beef broth a quarter cup at a time. Let the liquid come to a rapid boil, stirring every few minutes until the liquid is mostly absorbed into the rice before adding the next quarter cup. Continue to add the broth, one quarter cup at a time, over the course of 30-40 mintues - until the rice is cooked through. Season with salt and pepper, to taste.
- Repeat adding the broth until the rice is saturated and tender (not chewy). The rice will 'reject' the additions of broth after a certain point and begin to form a brown sauce.
- Add the gruyere to the skillet and stir into the rice until melted. When most of the liquid has thickened, return the fiddlehead and garlic mixture back to the skillet. Fold the fiddlheads into the risotto. Let the fiddleheads return to serving temperature. Scoop into small bowls and enjoy after the summer harvest. Enjoy!
Video
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