Description: A creamy rice dish served with sautéed fern heads. It’s a little bland.
Game ingredients: Oil, Fiddlehead Fern, Garlic
This recipe restores 225 energy and 101 health. It can be obtained from the Cooking Channel. It sells for 350g.
Difficulty: Medium, 1 hour. Serves 3.
I set the difficulty to medium because it can be a little labour intensive for some, but don’t be scared off by that! It’s mostly because it requires some extra precision. Also, contrary to the description, it’s not bland.
Risotto: -400g Arborio rice, or any other Italian short-grain rice -5 cups/1.2L vegetable broth -1 cup white wine -2 cloves garlic -1 small onion -2 tablespoons olive oil -½ teaspoon each of salt, pepper, and oregano -½ cup grated parmesan cheese -2 tablespoons butter
Fiddleheads: -230g fiddleheads -2 tablespoons butter -Pinch of garlic powder -Salt and pepper, to taste
Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain in a colander and rinse off excess bits of leaves to clean them. Remove any darkened bits. Put off to the side.
Boil the vegetable broth in a saucepan over high heat, and then reduce to low heat and simmer to keep it warm. Mince the garlic and finely chop the onion. In a large saucepan, heat the olive oil over medium-high, and then add in the garlic and onion and sauté
for 5 minutes or til soft, stirring frequently.
Reduce the heat to medium. Add the rice to the garlic and onion, along with the salt, pepper, and oregano. Cook for 2 minutes, stirring constantly to prevent the rice from being burned while frying, and then add the white wine. Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic, onion, and wine will be pretty strong, so don’t lean in too close.
With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly until almost all the broth is absorbed, and then add another ½ cup of broth. Repeat this process for about 25 minutes, or until the rice is creamy and tender with a slightly firm centre. If you run out of broth and the rice needs more liquid, use hot water until it’s done.
Before the rice is complete, pour about 4 or 5 cups of water into a medium saucepan and cook over high on a separate burner. If you’ve timed it well, the rice will be done by the time the water boils. Turn off the heat on the rice and place a lid on it to keep it warm.
Place the fiddleheads in the boiling water and cook for 7 minutes, and then drain the water in a colander.
In a frying pan, melt the butter over medium-high, and then add the fiddleheads. Add the salt, pepper, and garlic powder and sauté until tender.
Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top before serving.
Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a refreshing taste against the starch of the rice. It’s an excellent combination.
@lohkaydraws Jacob and Yev, out in the forest to collect fiddlehead ferns and enjoy a day off together. Jacob is the local baker and Yev is the expert butcher. They’re both tiptoeing closer to a relationship. Done in Watercolor in hotpress paper.