Chicken and Fiddlehead Fern Risotto

Step 1: Cook the Chicken

1. Heat olive oil in a pan.
   
2. Add diced chicken, sprinkle with salt and pepper, and cook until golden and no longer pink.
3. Remove and set aside.

Step 2: Sauté the Onion

1. In the same pot, add 1 tbsp butter.
2. Add chopped onion and stir for 2–3 minutes until soft.

Step 3: Add the Rice & Wine

1. Stir in arborio rice until it looks glossy.
   
2. Pour in the white wine (or broth) and stir until it mostly evaporates.

Step 4: Simmer with Broth

1. Add warm broth ½ cup at a time, stirring constantly.
2. Wait until the liquid is mostly absorbed before adding more.
3. Repeat this for about 18–20 minutes, until the rice is tender and creamy.

Step 5: Cook the Fiddlehead Ferns

1. While rice simmers, melt ½ tbsp butter in a skillet.
2. Add garlic and cleaned fiddleheads.
3. Sauté for 3–4 minutes until tender but still bright green.

Step 6: Finish the Risotto

1. Stir cooked chicken back into the risotto.
2. Add Parmesan cheese and mix well.
3. Gently fold in sautéed fiddleheads.
4. Let everything sit for 3 minutes off the heat before serving.