Makes 4 Servings
Risotto without cheese? Yes…and thanks to the garlic-y, oniony flavor of wild ramps, you will love it.
- 4 tbsp + 3 tbsp Unsalted Butter
- 1 1/2 quarts Vegetable Stock (quantity can vary, so have extra on hand)
- 2 cups Vialone Nano Rice (could substitute other risotto rice, modifying stock quantity & cooking time)
- ½ cup White Wine
- 4 tbsp Ramp Puree Recipe
- Zest of 1 Lemon
- Optional Garnish:
- Pea Tendrils or Ramp Greens
In a pot, warm the veggie stock.
Melt 4 tablespoons of butter in a wide frying pan. Add the rice and toast it, stirring occasionally, until it’s lightly browned and emits a nutty aroma.
Deglaze the pan with the white wine.
Add ladles of hot stock, stirring frequently…only adding more stock as the last infusion is absorbed (see how to make risotto for the full technique).
Once the rice is tender, remove it for the heat and stir in the remaining 3 tablespoons of unsalted butter, lemon zest and the ramp puree. Add salt & pepper to taste.
Garnish with pea tendrils or ramp greens if desired & serve.