Ramp Risotto
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 ramps ⓘ
- 1 small shallot, finely chopped ⓘ
- 1 pinch red pepper flakes ⓘ
- 1 cup arborio rice ⓘ
- 1/2 cup dry white wine ⓘ
- 4 cups chicken broth, kept simmering in separate pot on stove ⓘ
- 1 tablespoon unsalted butter ⓘ
- 2 tablespoons grated parmesan cheese
- kosher salt
- olive oil, for drizzling ⓘ
Instructions
- In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.
- Finely chop ramp greens and stalks, reserving greens for later.
- Add shallot, ramp stalks, and pepper flakes to sauce pan and stir until the shallot is translucent, about two minutes.
- Add rice to pot and cook over medium heat for two minutes, stirring to coat the rice with oil.
- Pour in 1/4 cup of the wine and boil until almost absorbed (a little liquid should remain on top of the rice).
- Continue to add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed.
- After adding about 2 cups of stock, add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir.
- Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes.
- Remove from heat and let the risotto stand for about 30 seconds before adding a drizzle of olive oil, butter, and cheese; stir until well combined.
- Season with salt.
Nutrition & Diet Analysis (per serving)
742
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).