Prep 10 mins
Cook 30 mins
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.
- 4 tablespoons extra virgin olive oil
- 4 ramps
- 1 small shallot, finely chopped
- 1 pinch red pepper flakes
- 1 cup arborio rice
- 1⁄2 cup dry white wine
- 4 cups chicken broth, kept simmering in separate pot on stove
- 1 tablespoon unsalted butter
- 2 tablespoons grated parmesan cheese
- kosher salt
- olive oil, for drizzling
- 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.