Fiddlehead ferns are one of nature’s little gifts. They are only around for a brief moment every spring, and they don’t preserve very well (although I did see a recipe for fiddlehead fern pickles). If they were around year round, these curly-cues that taste vaguely like asparagus would probably be relegated to the pile of vegetables that people consider boring (Ian didn’t think there was anything special about them), but their scarcity, and the fact that most grocery stores don’t carry them so you usually have to get them from a farmers’ market, make them something to be cherished.
My fiddlehead ferns went through a lot to make it to my risotto tonight. I saw them at Wegman’s grocery store and had to buy them. Wegman’s grocery store is another story in itself. It was my first time there, and I must say I was a bit overwhelmed. Many people love this store, but it was just too big for me. Some of the things looked really good, but it was just too big, with too many things. Also, while the seasonal produce was great, I really don’t it when summer lasts all year long. I don’t want tomatoes and eggplant and peppers in May, I want the Spring bounty of greens and asparagus and radishes. Save the rest for August, when delicate lettuces can’t take the heat.
But enough ranting, I want to talk about risotto. This risotto was a little different from others I have made. The risotto I made according to the package directions, which is very simple. However, I usually make it with vegetable broth, and this time I used mushroom broth, and it changed the taste a little. I don’t think Ian was as enamoured with it as usual, although he did have a big bowl of seconds. I blanched the fiddlehead ferns first, since when raw they contain a toxin that can upset the stomach. After the risotto was finished, i mixed the fiddles and a generous amount of parmesan into the risotto. Voila! Spring in a bowl.