Wild Ramp Risotto

Ramp Risotto

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Ramp Risotto

Makes 4 Servings
wine WINE PAIRING
Chardonnay

Risotto without cheese? Yes…and thanks to the garlic-y, oniony flavor of wild ramps, you will love it.

INGREDIENTS
  • 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

DIRECTIONS

1

In a pot, warm the veggie stock.
2

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.
3

Deglaze the pan with the white wine.
4

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).
5

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.
6

Garnish with pea tendrils or ramp greens if desired & serve.

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