Best Ramp Risotto Recipes

RAMP AND SAUSAGE RISOTTO

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.

RAMP RISOTTO

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.

RAMP AND SAUSAGE RISOTTO

Steps:

• 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.

WILD RAMP LEMON RISOTTO

Steps:

• In a small saucepan bring broth to a simmer (you'll be using this in just a few minutes). Place a heavy bottomed, tall-sided pan or Dutch oven (as pictured in photos) over medium heat and add one tablespoon butter and the sliced white portion of the rams and sweat for two minutes. This is akin to sweating an onion, you want translucency, not golden color. Slightly increase the heat and add the rice, stirring frequently to completely coat the rice with the hot butter, cook for a few minutes until the rice is no longer opaque. Cooking the risotto rice and ramps in this way adds texture and flavor to the final dish.
• Next, add the dry white wine to the rice and cook until it has completely evaporated. Lightly season the rice with salt, and then add enough hot stock to just barely cover the rice. Stir, letting the rice absorb the liquid almost entirely before adding a small amount more. The rice should be cooking at a moderate temperature and slowly bubbling as you continue stirring and adding liquid. This will take about 15 minutes total. Taste the rice for doneness: it should have lost its "raw" crunch , but still be firm in the middle.
• Cook for a minute or two longer, then add the remaining butter, lemon zest and lemon juice. Stir in the ramp greens and season the risotto with more salt and fresh black pepper. Adjust the consistency with a little more hot stock if necessary (the finished dish should be smoothly emulsified and pourable without being watery).

SCOTT CONANT’S RAMP RISOTTO

Steps:

• In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat. (1) Finely chop ramp greens and stalks, reserving greens for later. Add shallot, ramp stalks, and pepper flakes, 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 rice with oil. (2) Pour in 1/4 cup of the wine and boil until almost absorbed; a little liquid should remain on top of the rice. 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. Add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir. (3) 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. Add a drizzle of olive oil, butter, and cheese; stir until well combined. Season with salt. Makes 4 first-course portions.