Ramp Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 4 ramps
• 1 small shallot, finely chopped
• 1 pinch red pepper flakes
• 1 cup arborio rice
• 1/2 cup dry wine
• 4 cups chicken broth, kept simmering in separate pot on stove
• 1 tablespoon unsalted butter
• 2 tablespoons grated parmesan cheese
• kosher salt
• olive oil, for drizzling

Recipe

• 1 in a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.
• 2 finely chop ramp greens and stalks, reserving greens for later.
• 3 add shallot, ramp stalks, and pepper flakes to sauce pan and stir until the shallot is translucent, about two minutes.
• 4 add rice to pot and cook over medium heat for two minutes, stirring to coat the rice with oil.
• 5 pour in 1/4 cup of the wine and boil until almost absorbed (a little liquid should remain on top of the rice).
• 6 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.
• 7 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.
• 8 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.
• 9 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.
• 10 season with salt.