Description
When one thinks of Italian food the first item to mind is often pasta, but don’t forget risotto. Risotto is a versatile grain to use to welcome spring flavors and produce, like pungent ramps.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 12 stalks of asparagus (peeled and cut into 1 inch pieces)
- Kosher salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 4 cups low salt chicken or vegetable broth
- 1 small bunch of ramps – about 12 or so (cleaned and roots trimmed, stalks chopped and leaves sliced, separated)
- 1 1/2 cups risotto rice (such as vialone nano, arborio or carnaroli)
- 1 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano
- zest of one lemon
Instructions
- In a large sauté pan, heat the butter until foaming, then add the asparagus and sauté until softened, about 3-4 minutes, depending on thickness. Season with salt and pepper. Remove from pan and set aside.
- Bring the broth to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer and reduce.
- Add the olive oil to the large sauté pan, and place over medium heat. Add a handful of the chopped ramp stalks, and cook slowly, stirring frequently until softened, 1 to 2 minutes. Keep the remainder of the leaves for another use.
- Add the risotto rice to the pan. Cook, stirring constantly to coat the rice with the oil, about 3 minutes.
- Pour in the wine and cook, stirring constantly, until it’s mostly absorbed, about 4 minutes.
- Ladle in 1/2 cups of the broth, and stir. Adjust the heat to maintain a gentle simmer, and stir occasionally. When very little of the liquid remains, and the rice is dry enough that your stirring spoon leaves a trail showing the bottom of the pot, add in another 1/2 cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1/2 cup increments, stirring, until the rice is nearly al dente; this is usually 12 to 16 minutes after the first addition of liquid.
- Stir in the ramp leaves and reserved asparagus. Add a bit more broth, and cook until al dente; do not overcook, and don’t feel you need to use all the stock. Add the lemon zest, cheese, and season with salt and pepper. Serve immediately.
- Category: Main
- Cuisine: Italian