Ramp Risotto
User Reviews
5
Ramp Risotto
Description
Ramp Risotto highlights ramps, a wild onion, incorporated into classic risotto made with arborio rice. Butter gently cooks the white parts of the ramps with garlic before the rice is toasted and deglazed with white wine. Chicken or vegetable broth and water are gradually added while stirring, allowing the rice to become tender yet al dente. Chopped greens and ramp greens finish the dish, contributing brightness and texture.
The resulting risotto is creamy with subtle herbal and onion undertones, balanced by the nuttiness of Parmigiano cheese stirred in at the end. The dish relies on careful attention to the stirring and gradual liquid absorption for its texture.
This risotto works well as a vegetarian entree or side dish alongside grilled proteins. Pairing it with white wine or a Belgian wit beer complements its ingredients without overpowering them.
Adjust salt to taste after tasting the rice mid-way through cooking. Use fresh ramps for the best flavor. The recipe suggests cooking without browning the onions to maintain delicate flavor. Greens can vary depending on availability, adding personal preference in leafy vegetables.
Ingredients
- 1/4 cup unsalted butter divided
- wild onion white and green parts separated
- 1 garlic minced, clove
- 1 1/2 cups arborio rice risotto rice, or other short-grain rice
- salt
- 1 cup white wine
- 1 cup chicken broth or vegetable broth
- 1/4 cup greens mustard, lamb's quarters, spinach, amaranth, etc, chopped
- 3 tablespoons fennel fronds minced, or dill fronds
- 1/3 cup Parmigiano Cheese grated, or pecorino cheese
Instructions
- Heat 3 tablespoons of the butter in a pot over medium heat. Cook the white parts of the onion in the butter gently, stirring often, until they are soft but not browned, about 6 minutes. Add the garlic and cook another minute. Add the rice and stir to coat with the butter. Cook over medium-high heat a couple minutes, until the rice gets a little bit translucent.
- Add the white wine and stir well. Sprinkle some salt over everything. From this point you need to stir pretty much constantly. When the wine has almost boiled away, add the chicken broth and repeat the process.
- When the chicken broth has almost boiled away, add a cup of water and repeat the stirring while the moisture boils away. You will likely need to do this at least 2 more times. Taste the rice after the second cup of water has mostly boiled away and add salt if needed. You want the rice to be al dente, not mushy.
- When the rice is almost done, stir in the chopped greens and the chopped green parts of the onions. Add a little more water -- you want the rice to be almost like oatmeal in consistency, more of a porridge than set-up rice. Add the fennel fronds and the grated cheese.
- Finally, right before you serve, stir in the final tablespoon of butter and adjust with a little more water if need be to loosen up the rice. Serve at once.
Notes
- Use fresh ramps to capture their full flavor.
- Adjust salt after tasting when rice is nearly done to avoid over-seasoning.
- Serve paired with white wine or Belgian wit beer to complement flavors.
- Ideal as a vegetarian main dish or side for grilled fish or meats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 215mg | 9% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
