Risotto with Fiddleheads and Morels

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Risotto with Fiddleheads and Morels

Risotto is a slow-cooked dish made with starchy, short-grain rice. It’s a perfect example of what Lee Skawinski does so well: taking traditional foods and refining them with his own flourishes, in this case, the addition of bright and nutty spring fiddlehead ferns and earthy morel mushrooms. This dish is beautiful and deeply satisfying. Be sure to use Arborio, Carnaroli, or other rice appropriate for risotto.

Total Time: 60
Yield: 6 servings


  • 3 tablespoons unsalted butter, divided
  • 1 cup small fiddleheads, tightly curled, rinsed, blanched, and cooled
  • Kosher or sea salt and freshly ground black pepper
  • 2 cups fresh morel mushrooms
  • 1 tablespoon minced shallot (1 small shallot)
  • 4 cups vegetable stock, divided
  • 1 large red onion, finely diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups Arborio or Carnaroli rice
  • 3 ounces vermouth or crisp white wine (Lee prefers Orvieto from Umbria)
  • 6 sprigs fresh thyme, leaves removed, stems discarded
  • 4 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Garnish: shaved Parmigiano-Reggiano cheese


1. In a medium saut


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