Start with a big old bunch of ramps.
They are actually easier to clean than a leek and you can use the whole thing, green and all. Clean them up, chop them up and add them to the pot you cook your risotto in with 3 Tablespoons of olive oil (extra virgin if I'm making it) and a Tablespoon of unsalted butter.
Saute for about 5 minutes.... no browning really is required here, you just want to start to soften the ramps. After the 5 minutes, add a cup of Arborio rice (or any other short grain risotto rice you prefer). And stir it into the ramps for 2-3 minutes, coating the rice in the oil/butter. To that add a half cup of white wine. Stir until the wine is absorbed.
Then it's business as usual in the risotto game. Add a ladle-ful of broth to the pot and stir until completely absorbed. Then add another, doing the same stirring game each time. One cup or rice should use about 4-5 cups of liquid. You can use water, but why do that if you can use broth? You don't have to make your own, unless you want to. Use a good quality store bought broth (I pretty much exclusively use Kitchen Basics).
It's getting there...
|Sorry about the steam!|
Keep adding and stirring....
I said above to stir broth until completely absorbed and that's what most recipes for risotto will say. But I have found this to be a little less than true. I have stopped stirring when I make risotto. Not for long stretches, but I don't continually stir the whole time. In fact when I was making this yesterday I was also making a salad at the same time. So broth added, stir it for a minute, go cut some cucumbers, come back and stir until absorbed. Same thing with tomatoes for the salad, etc. You really shouldn't stop for long stretches, which I don't, but a minute here and there, I have found to not be an issue.
When the rice will no longer accept another drop of broth, it's time to stir, cook and let it thicken up a little. You don't want it stiff, but I don't like my risotto like porridge either. No soupy risotto please! It should be soft and creamy. At the end of the cooking, add half a cup of Parmesan cheese and before you know it, it's done!
I was rather fond of this ramp risotto. I think I'll make it again next Spring!