Extra-Rampy Ramp Risotto

Name: Extra-Rampy Ramp Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters dry white wine; 2 Tbsps chopped fresh chives; 1 Tbsp chopped fresh parsley leaves; 118 milliliters fresh ricotta cheese, preferably homemade; 4 servings Kosher salt and freshly ground black pepper; 1 teaspoon grated zest and 1 teaspoon juice from 1 lemon; 2 Tbsps extra-virgin olive oil; 237 milliliters ounces finely grated parmesan cheese (about; 24 ramps, rinsed and trimmed; 383 grams 1/2 cups (about risotto-style rice (see note above); 6 Tbsps unsalted butter; 1 liters vegetable stock or water, divided

The recipe Extra-Rampy Ramp Risotto is ready in approximately 30 minutes and is definitely a super gluten free option for lovers of Mediterranean food. This recipe makes 4 servings with 833 calories, 21g of protein, and 35g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, chives, kosher salt and pepper, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It works well as a pricey main course.

Instructions

Bring a large pot of water to a boil. Meanwhile, combine ricotta with half of chives and half of parsley in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to serve.

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Salt And Pepper

Parsley

Ricotta Cheese

Chives

Water

Equipment you will use

Bowl

Pot

Set aside 8 ramps. Divide remaining ramps into whites and greens. Thinly slice whites and set aside. Blanch greens in boiling water until bright green, about 45 seconds.

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Greens

Ramps

Water

Transfer to a fine mesh strainer and run under cold water until completely chilled.

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Water

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Sieve

Transfer to a blender. Blend on high speed, adding water as necessary, until a smooth, bright green puree is formed. Set aside.

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Water

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Blender

Heat 4 tablespoons butter and olive oil in a large saucepan over medium-high heat until foaming subsides.

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Olive Oil

Butter

Equipment you will use

Sauce Pan

Add chopped ramp whites and cook, stirring frequently, until lightly browned, about 3 minutes.

Add rice and cook, stirring and tossing frequently until all liquid is evaporated, fat is bubbling, and rice has begun to take on a pale golden blond color and nutty aroma, about 3 minutes.

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Rice

Add wine and cook, stirring constantly with a wooden spoon until mostly absorbed.

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Wine

Equipment you will use

Wooden Spoon

Add half of stock and cook, stirring occasionally, until mostly absorbed.

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Stock

Add 2 more cups stock, 1 cup at a time, stirring until mostly absorbed after each addition, until rice is nearly done but still slightly chalky in center.

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Stock

Rice

Remove from heat and set aside.

Heat remaining 2 tablespoons butter in a large skillet over medium-high heat until foaming subsides.

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Butter

Equipment you will use

Frying Pan

Add reserved ramps and cook, turning occasionally, until lightly browned and tender.

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Ramps

Transfer to a large plate.

Return risotto to heat and add remaining half cup stock, parmesan cheese, lemon zest and juice, and ramp green puree. Cook, stirring constantly, until rice is cooked through and risotto is very creamy and loose. Season to taste with salt and pepper. Stir in remaining parsley and chives.

Ingredients you will need

Parmesan