Wild Ramp Lemon Risotto Recipes
LEMON WILD RICE RISOTTO
Add a bottle of wine, a fresh green salad and warm sourdough bread for a wonderful and delicious meal.
Provided by Dancer
Categories Short Grain Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Wash wild rice carefully and drain.
- In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
- Add onion; saute until soft.
- Add 1 1/2 cups chicken broth and bring to a boil.
- Add saffron and stir to dissolve.
- Reduce heat to low.
- Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
- Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
- Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
- Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
- Remove from heat.
- Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
- Stir until butter or margarine is melted.
- Serve immediately.
WILD RAMPS AND ASPARAGUS
Steps:
- Bring a large pot of water to a boil.
- Wash the ramps very well in several changes of cold water. Trim away the roots. Using a sharp knife, chop both the white and the green parts of the ramps into 2-inch pieces.
- Trim the asparagus by breaking off the tough stems where they snap. Discard the stems.
- Cook the asparagus in the boiling water for 2 to 4 minutes, depending on the thickness of the stalks. They should be just tender to the bite, but still firm and green.
- Drain the asparagus and run them briefly under cold water to cool. Chop into 2-inch pieces.
- Bring 1 cup of lightly salted water to a simmer in a large skillet over medium heat. Add the ramps and cook, stirring, for about 2 minutes, or until soft.
- Drain the ramps and run them briefly under cold water to cool. Using your hands, squeeze the ramps in a clean kitchen towel or a paper towel to remove any excess water.
- Gently toss the asparagus and ramps with the garlic, olive oil, lemon juice, salt, and pepper in a serving bowl until well combined. Cover with plastic wrap and chill well before serving.
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