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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- Heat 3 tablespoons of the butter in a pot over medium heat. Cook the white parts of the onion in the butter gently, stirring often, until they are soft but not browned, about 6 minutes. Add the garlic and cook another minute. Add the rice and stir to coat with the butter. Cook over medium-high heat a couple minutes, until the rice gets a little bit translucent.
- Add the white wine and stir well. Sprinkle some salt over everything. From this point you need to stir pretty much constantly. When the wine has almost boiled away, add the chicken broth and repeat the process.
- When the chicken broth has almost boiled away, add a cup of water and repeat the stirring while the moisture boils away. You will likely need to do this at least 2 more times. Taste the rice after the second cup of water has mostly boiled away and add salt if needed. You want the rice to be al dente, not mushy.
- When the rice is almost done, stir in the chopped greens and the chopped green parts of the onions. Add a little more water -- you want the rice to be almost like oatmeal in consistency, more of a porridge than set-up rice. Add the fennel fronds and the grated cheese.
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- Dice the white bulbs and red stalks of the ramps. Set aside. Shred the green parts of the leaves and set aside.
- Melt 1 tablespoons of butter in a pressure cooker over medium heat. Sauté the white parts of the ramps until they have softened about 5 minutes. Add the rice and sauté with the ramp whites until you hear a clicking sound against the sides of the pan. Add the lemon mixture and cook stirring until it has been absorbed.
- Add the warm stock and close the pressure cooker. When the pressure is up, cook at medium high pressure for 6 minutes. Immediately run cold water over the cooker lid to quickly release the pressure and stop the cooking. When the pressure has dropped, open the cooker. The rice will be al dente with quite a bit of liquid remaining. This is normal. Return to the stove over a medium flame.
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- Heat the butter and olive oil in a large heavy stockpot or Dutch oven over medium heat. Saute the ramps for about 6 minutes until they are quite wilted.
- Meanwhile heat the broth over medium high heat in a separate pot until barely simmering. Lower the heat to maintain a gentle simmer.
- Add the rice to the pot and stir until the rice is glistening and starting to become a bit translucent and is well coated with the ramps and oil. Add the white wine to the pot, and stir until it is almost evaporated. Add a big ladleful of broth to the pot and stirring frequently, wait for it to be almost completely absorbed by the rice. Repeat, adding smaller amount as the rice starts to become tender, but making sure that the rice is always a bit soupy and that the liquid never completely evaporated. You do not want it to be dry or clumpy. And if you think you will need more liquid as the amount of broth diminishes -- since it's always a bit of a mystery how much liquid short grain rice will absorb -- just add some more broth or water to the pot.
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- In a medium sauté pan, heat 2-3 tablespoons butter until foaming. Add 2 cups sliced asparagus and sauté for a few minutes. Add 1 cup chopped ramps and cook a couple of minutes more until softened.
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- Lay the asparagus out on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and toss the stalks together well to distribute the oil and seasonings. Roast in the oven until the stalks are cooked through and charred, about 15-20 minutes. Cut the stalks into ¼-inch pieces and set aside.
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