Spring Lemon Risotto With Asparagus And Fiddlehead Ferns

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Fiddlehead ferns have a grassy flavor that marries well with asparagus, and their firm texture provides a nice contrast to the creamy risotto. If you can't find fiddlehead ferns, you could substitute extra asparagus, or use another spring green vegetable.

serves 4 to 6

1 1/2 cups fiddlehead ferns

1 1/2 cups asparagus tips

3 tablespoons butter, divided

1 1/2 tablespoons extra-virgin olive oil

2 large leeks, white and light green parts only, washed well, and diced.

2 scallions, white parts only, washed and minced.

1 clove garlic minced

2 cups arborio or carnaroli rice (also called risotto rice)

1/2 cup dry white wine

approximately 5 1/2 cups hot vegetable or chicken stock

zest of 1 large lemon

1/2 cup grated parmesan cheese

Start by preparing the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or bl

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