Prep 0 mins
Cook 30 mins
Published in Bon Appetit April 2009.
- 2 tablespoons butter
- 1⁄2 lb hot Italian sausage, casings removed
- 12 ramps, trimmed (bulbs and slender stems sliced, green tops thinly sliced)
- 1 cup arborio rice
- 1⁄2 cup dry vermouth
- 3 cups reduced-sodium chicken broth (may need more)
- 1⁄2 cup parmesan cheese, freshly grated (plus additional for passing)
- Melt butter in heavy saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute 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 cups 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.
This was an easy to make, spicy risotto, which we enjoyed. I recently stayed at a vineyard B&B in Traverse City and we picked wild ramps growing in the woods on the property, which I used in this risotto. We used more Italian sausage than specified, which I kind of regretted--too meaty. I think the 1/2 lb is likely a perfect proportion. Other than that, we made no modifications to the ingredients or directions. Thanks!