When I posted asking for ideas on how to use some vegetables I had received from our CSA farm Mr. Orph sent me a link for Cook Eat Fret's Ramp Risotto. We love risotto so this seems like a good idea. I've used some ideas from that recipe & also some from a leek risotto recipe in Risottoto come up with this dish. It was really wonderful. The ramps cooked in cream had a lovely mild flavor & smelled amazing.
1 1/2 T unsalted butter
7 ramps, sliced thin, greens & all. Keep the sliced bulbs & stems separate from the sliced greens.
1/4 c cream
salt & pepper
3 1/2 c broth (chicken or vegetable)
1/4 c white wine
1/2 T olive oil
1 shallot, minced
3/4 c arborio rice
1/4 c grated Parmesan
pinch - 1/2 t crushed red pepper flakes (to taste)
Heat 1/2 T of the butter in a small skillet over med heat. Add the sliced ramps bulbs & stems & cook until tender, about 3 minutes. Add the cream & cook for another few minutes until the cream has thickened slightly. Salt & pepper to taste. Set aside.
In a saucepan bring the broth to a simmer & keep it warm during cooking.
Heat 1 T of the butter & the olive oil in a large pot over medium heat. Add the shallot & sauté for a minute or two. Add the arborio rice & stir for 1 minute until coated. Add the wine & stir until completely absorbed. Add 1/2 c of the broth & cook until absorbed, stirring frequently to prevent sticking. Once absorbed add the next 1/2 c of broth along with the ramp greens & cook until broth is absorbed. Continuing adding the broth, 1/2 c at a time, as each addition is absorbed. When 1/4 - 1/2 c of broth is left, about 18 to 20 minutes, the rice should be creamy & tender but still have a bite. Add the final addition of broth, red pepper flakes & the cream ramp mixture. Stir to combine. Remove from the heat & stir in cheese. Serve immediately.
Makes 2 main dish servings or 4 sides.