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Fiddlehead and Chanterelle Risotto


Fiddlehead and Chanterelle Risotto Recipe

Ingredients:
  • 4 tablespoons unsalted butter
  • ½ cup finely minced shallots (about 3 ounces)
  • 5 cups chanterelles (about 1¼ pounds), trimmed and coarsely chopped (about 4 cups)
  • ¾ cup coarsely chopped fresh tarragon
  • ½ cup olive oil
  • 1 pound (2 cups) arborio or Ambra rice
  • 1 cup leftover dry Champagne or other medium-acid white wine
  • 6 cups Enriched Chicken Stock , heated
  • 1½ cups peas (from about 1¼ pounds peas in the pod)
  • 2 cups (about 5 ounces) trimmed fiddlehead ferns
  • 1½ cups finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • Flowers from about 12 chives
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 501kcal (25%)
Total Fat 25g (39%)
Saturated Fat 9g (44%)
Cholesterol 32mg (11%)
Total Carbohydrate 50g
Dietary Fiber 4g
Sugars 2g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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