Wednesday, May 1, 2013

Spring Ramp Risotto

 There's nothing like a warming bowl of risotto to warm your cockles in the depths of winter.

There's also nothing like that same bowl of risotto to comfort you during the damp days of spring. Fortunately, there's also little better than a big bowl of creamy rice teeming with the allium-scented perfume of fresh spring ramps.

If you've made risotto before, you'll find that this recipe isn't fancy or fussy. But, the flavor is plenty complex, and it harbors a deceptive richness that's brightened by the pop of a bit of lemon zest.

Perfect served alongside a slice of grilled fish, this risotto captures spring in a dish.

The bulbs of the ramps are sauteed to soften their slight bite and assist in infusing the rice with flavor. The ramp leaves are saved and added just before the end of cooking for an additional burst of flavor. The brightness of lemon zest pulls everything together.

You'll need a nice big handful of ramps, a bit of lemon (Meyer lemons are really nice for this recipe), some good quality Parmesan cheese, a cup or two of arborio rice, and a quart of vegetable stock.

That's it -- 30 minutes, and dinner is pretty much on the table.

The sum of this recipe is definitely far greater than its parts. In fact, the biggest investment you'll make is that of your time standing over the stove to stir it.

Bright. Savory. Earthy. Green.
It's the perfect side dish for roasted chicken, salmon -- or even on its own.

Spring Ramp Risotto


1 comment:

  1. Love this. I love playing with risotto recipes and I never really know what to do with ramps on the rare occasions I can get my hands on some. This would be a lovely first course at a spring diner party.


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