3 Cups par cooked oat or barley groats. Cook the groats in a flavourful stock (mushroom stock is great) for 10-15 minutes, until they are edible but a little chewier than you may want. Drain them from the water and set aside to cool. Lay them on a flat sheet for cooling.
1 Cup mushrooms (of your choice)
1 Cup fiddleheads
1/4 Cup italian flat leaf parsley, fine chopped
1/4 Cup basil fine chopped
1/8 Cup hyssop or mint fine chopped
1/8 Cup or more fine chopped carrot greens (if you have them on hand) from Nutrient Dense Farms
1/2 Cup Blue Heron herb and garlic cheese (or other soft cheese that you have)
1/2 Cup or more, add to taste pino gris (Rocky Point winery Pinot Gris was used in this)
Salt and pepper to taste
Oil for sauteeing, preferably grapeseed
Par cook the oat or barley groats (see above)
Boil some water in a small pot, add the fiddleheads, blanch in the boiling water for 90 seconds. remove from heat, and set aside to cool
Heat a small amount of oil in a thick cast sautee pan, and add the chopped mushrooms. Sprinkle a little salt over them, and sautee until they begin to soften. Remove from heat and allow to cool.
In a thick cast pan, heat some grapeseed oil (no more than 2 tbsp), then add the groats, stir until they are coated, then add some of the white wine, and cook for a couple of minutes. Reduce heat to medium heat.
Add the herbs, mushrooms, and cook for several more minutes, adding white wine, salt and pepper as you go, being sure to taste.
Add the herb and garlic cheese, and reduce the heat to low-medium heat, and allow the cheese to melt into the groat mixture. Add white wine, or a some stock if you have on hand, and stir until it is well combined with the groat cheese mixture into a creamy sauce.
The risotto is ready when the groats are chewy, but feel a little 'poppy' in the mouth. Groats will not feel as soft as arborio rice (the rice that is traditionally used in risotto), so don't expect it to feel the same.