WILD RAMP LEMON RISOTTO

Wild Ramp Lemon Risotto image

Number Of Ingredients 6

1 quart vegetable stock
3 tablespoons unsalted butter
1 cup sliced ramps - thoroughly cleaned with white and green parts separated
1 cup short grain rice
1/4 cup dry white wine
1 scoop lemon - juiced and zested

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).