Ramp Risotto Recipes
RAMP RISOTTO
I found some ramps at a farmstand and this recipe for using them on the New York magazine website. I've adapted it a bit from the original.
Provided by iris5555
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 400.4, Fat 18.8, SaturatedFat 4.6, Cholesterol 9.8, Sodium 804.5, Carbohydrate 42, Fiber 1.4, Sugar 1, Protein 9.2
RAMP AND SAUSAGE RISOTTO
Provided by Bon Appétit Test Kitchen
Categories Father's Day Dinner Parmesan Sausage Spring Green Onion/Scallion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saut´ until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.
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