Ramp Risotto

READY IN: 40mins




  • 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.