Ramp Risotto

May 2013 198This week I’m continuing my quest to make as many dishes as possible with ramps during their dwindling season. Most recently, I tried Ramp Risotto using a recipe from New York Magazine. The recipe employs the entire ramp—greens and stalk. While the ramp flavor isn’t as pronounced as in other dishes I’ve tried, the risotto is still quite nice—rich, creamy and warm—a great comfort food for spring. The flavor imbued by the white wine and Parmigiano-Reggiano cheese is especially nice.

Ramp Risotto (slightly adapted from New York Magazine; serves 2)

5 tablespoons extra-virgin olive oil
5 ramps
1 shallot, finely chopped
Pinch of red pepper flakes
1 cup Vialone nano rice (I used Arborio instead)
1/2 cup dry white wine
4 cups chicken broth, simmering in separate pot on stove
1 tablespoon unsalted butter
2 tablespoons Parmigiano-Reggiano cheese, grated (this is must)
Kosher salt to taste

In a medium  saucepan, heat 3 tablespoons olive oil over medium-high heat.

Finely chop ramp greens and stalks, and set aside the greens for later. Add shallot, ramp stalks, and red pepper flakes, 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 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. Add 1/4 cup of hot broth, stirring the rice constantly until almost all of the liquid is absorbed. Add another 1/4 cup of broth, the remaining wine, and a tablespoon of olive oil, continuing to stir.

Add the ramp greens and more stock as needed (in 1/4 cup increments; there should always be extra liquid for the rice to absorb) 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. Add a drizzle of olive oil, butter, and cheese; stir until well combined. Season with salt.

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