Extra-Rampy Ramp Risotto Recipe

Cooking Directions

• STEP 1.Clean the ramps by removing the roots and any tough outer layers. Chop the white and light green parts of the ramps.
• STEP 2.In a large saucepan, melt the butter over medium heat. Add the chopped ramps and sauté until they are soft and fragrant, about 5 minutes.
• STEP 3.Add the Arborio rice to the saucepan and stir to coat it with the butter and ramps. Cook for 1-2 minutes, until the rice is slightly translucent.
• STEP 4.Pour in the white wine and stir until it is absorbed by the rice. Begin adding the vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding more.
• STEP 5.Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20-25 minutes. The risotto should be creamy and the rice grains should still have a slight bite to them.
• STEP 6.Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat and let the risotto rest for a few minutes before serving.
• STEP 7.Serve the Extra-Rampy Ramp Risotto hot, garnished with additional grated Parmesan cheese and chopped ramps for extra flavor.

Cooking Tips

• Make sure to stir the risotto constantly while adding the vegetable broth to prevent the rice from sticking to the pan.
• Use homemade vegetable broth or a high-quality store-bought one for the best flavor.
• If ramps are not available, you can substitute them with a combination of garlic and spring onions for a similar taste.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the risotto, add a splash of vegetable broth or water to a saucepan and heat over medium-low heat, stirring occasionally until heated through.
• Serve the reheated risotto as is or add some sautéed mushrooms or cooked peas for extra flavor and texture.