An Ode to Ramps
Don't be surprised if Chef Ryan Randolph waxes poetic about the myriad ways to use ramps in the kitchen, while he pickles, sautés, roasts and appreciates this springtime wild green onion.
This dish highlights the fresh flavors of spring. Use leftovers to make risotto cakes and serve with a seasonal soup the next day.
Ingredients
- 1 cup Congaree and Penn Jupiter rice
- 1 large shallot, diced small
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine, such as Pinot Grigio
- 6 cups Parmesan broth
- 6 ounces fresh shelled peas
- 2 tablespoons ramp butter
- 2 tablespoons ramp puree
Instructions
Saute rice in a medium pan along with shallot and 2 tablespoons unsalted butter until rice becomes opaque. Add white wine and cook on medium heat until wine has evaporated. Slowly start adding broth by the cup full and constantly stirring the rice. (Not all the broth may be needed). After about 20-25 minutes rice should be creamy and al dente. Finish risotto by stirring in ramp puree, ramp butter and peas. Season to taste with kosher salt and fresh cracked black pepper.
To make ramp butter: Chop up 1 bunch ramps. Mix into 1/2 pound softened butter. Store in refrigerator until ready to use.
To make ramp puree: Puree 1 pound ramp leaves and 1/4 cup olive oil in a food processor until well combined.
NOTE: If ramps are not available, substitute green onions.
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