RAMPS RISOTTO

RAMPS RISOTTO image

Yield 2+ servings

Number Of Ingredients 8

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4 cups low sodium vegetable or chicken broth
1 TB butter, plus a few tsp olive oil
2 bunches of ramps, thinly sliced (or about 1 cup each of sliced whites and greens)
freshly ground black pepper
1 cup arborio or other short white grained rice
1/2 cup white (un-oaked) wine
3/4 cup shredded parmigiano reggiano
salt and pepper, to taste

Steps:

Heat broth and leave on a simmer, covered. Meanwhile, heat butter and oil on medium heat in the bottom of large sauce pan. Add sliced white bulbs and purple reedy stems, and a few grinds of black pepper, to pan and sautee until soft, but not brown. Add the rice and sautee for about a minute, until rice is well coated with oil-do not brown the rice. Add wine and stir gently but constantly until wine is absorbed. Add one ladleful of broth and stir until absorbed, then add another ladle. Continue this process until the rice is almost al dente; this should take 25 or so minutes. Now stir in the ramps greens and cook a few minutes more until greens are cooked through and rice is tender (but not mushy!). [Please note that you do not need to use all the broth. Cook until the risotto is done, not until the broth is gone. Conversely, if you run out of broth, test the texture of the risotto before assuming it is done, you may need to add even more broth, or use water.] Turn off the heat and stir in the cheese the cheese. Now taste again and season if necessary with salt and pepper (it might not need any salt as the cheese is pretty salty). Also feel free here to add more cheese or some butter if you think it needs it. Serve garnished with shredded parm.