Eggplant & Fiddlehead RisottoPosted By Alex Chinien Jun 15 2011 · 1 comment · Home Cooking
This was our first ever attempt at making risotto and it turned out great. We didn’t follow any formal recipe but were inspired by the presence of fiddleheads at the local grocer. Our recent trip to Lawrence also got us in the mood to try out fiddleheads in a vegetarian dish. Although we were at first tempted to use the California brown rice we already had, we went out and bought some Arborio rice to get that starchy creamy consistency. We began by sauteing the vegetables in a large saucepan and eventually added 2 cups of rice. From then all it took was constantly stirring and adding half a cup of vegetable broth at a time until 6 cups had been absorbed. Shaved Parmesan to top it off and some apple crisp and vanilla ice cream for desert.