I had planned on making this Lemony Ramp Risotto for supper last night, but life had other ideas in mind. I had the veggie stock on the stove warming and had just started to remove the roots from the bunch of ramps I was using when I heard the tell-tale scream of my youngest child.
It was a beautiful sunny afternoon and both my children were outside riding their bikes. They like to start from the top of the hill and round the bottom of our yard. Mister Man decided to turn before he should have and ran right into the raised bed that was created around our flag pole. It probably wouldn’t have been so bad if it was the typical raised bed built with boards, but this was built with large flag stones made solid by the addition of concrete. The stone won the battle causing us to end up in the emergency room for 4 hours waiting on stitches. He is now the proud owner of five stitches and will have an awesome story to wow the girls with when he’s older.
The Lemony Ramp Risotto was all but forgotten as I scooped him up, called over grandpa to watch Miss A and headed to the hospital. It was 9pm before we finally got home and the only thing I did was to put the stock in the fridge for the night.
So this afternoon, I decided I was going to finish making this dish. I pulled the stock back out of fridge and set a pan on some medium heat with a bit of butter before slicing up my ramps. Ramps have a wonderful mild onion-y flavor with a very short growing seasoning. Ramps are difficult to propagate and are much better suited to where ever nature has decided to put them. We are nearing the end of the season here and I was quite lucky to get my hands on a few more bunches before they disappeared.
You’ve probably heard that risotto is difficult to make correctly and if I was attempting to make this for the likes of Gordon Ramsey, I might agree with you, but in reality all it takes is a little time and a little stirring. Once you’ve sautéed the white and purple parts of the ramps, add in the aborio rice and stir well to coat the grains with the butter. Your pan is deglazed with a bit of dry white wine before three additions of veggie stock. You know your risotto is done when the rice is soft on the outside but slightly firm on the inside and most of the liquid has been absorbed.
Lemony Ramp Risotto is then made even creamier by adding in some grated Parmesan cheese and the zest and juice of a lemon. All the flavors combine to create the most amazing rice dish you’ve ever had. You can enjoy this risotto as a meal for two, or as a side to some grilled chicken or steak.
As for me, this Lemony Ramp Risotto became what I’m having for supper at work tonight! I’m salivating just thinking about it!
As always I would love to know your thoughts. If you make this dish, let me know! Post your picture to Instagram and tag me @MosesFamilyTable
- 1 bunch of leeks, white/purple separated from leaves
- 2 tbs butter
- 1 c aborio rice
- 1/2 c dry white wine
- 4 cup veggie stock
- 1/2 c grated Parmesan cheese
- juice and zest of 1 lemon
- salt and pepper
- Place the stock in a small sauce pan and bring to a simmer.
- Meanwhile, heat a large saute pan over medium heat.
- Dice the white and purple parts of the ramps, you should have about half a cup.
- Thinly slice the leaves and set aside.
- Add the butter to the saute pan and once melted, add in the ramps.
- Cook, stirring often until translucent.
- Add in the aborio rice and stir to coat the grains in butter.
- Deglaze the pan with the white wine, stirring the rice until most of the wine has been absorbed.
- Add in 1/3 of the stock. It should cover the rice.
- Adjust the heat to maintain and gentle bubble. This ensure the rice doesn't cook too quickly, or not quickly enough.
- Stir often.
- Once most of the stock has been absorbed, add in another third, repeating the process the stirring and adding in the remaining stock once your previous addition has been absorbed.
- Add in the ramp leaves during your last addition of stock.
- The whole process should take about 40ish minutes.
- Once he last addition has been absorbed, reduce the heat to low and stir in the Parmesan cheese, lemon zest and lemon juice.
- Season with salt and pepper if needed and devour!