Monday, May 23, 2016

Scott Conant: Ramp Risotto

So after depriving my area of Dallas of ramps, I had to actually make something with them.  Because if I'm going to be mean and buy them all, the least I can do is eat them and then post about it so everyone can see how awesome my dinner was, right?  Well, ramps are awesome in risotto, as I soon discovered.  In case you were wondering.  The bulbs easily take the place of garlic, and the leaves add a pretty green element to an otherwise neutral affair.  I'm not sure I've ever met anyone who turned down rice covered in cheese, but if you know that person, it just means more of this for yourself.  And I always condone food selfishness.

Ramp Risotto
From Chef Scott Conant, Alto restaurant, New York, NY

5 tablespoons extra-virgin olive oil
4 ramps
1 small shallot, finely chopped
Pinch of red pepper flakes
1 cup Vialone Nano, Carnaroli, or arborio rice
½ cup dry white wine
4 cups chicken broth, simmering in separate pot on stove
1 tablespoon unsalted butter
2 tablespoons grated Parmigiano-Reggiano cheese
Kosher salt to taste

In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.

Finely chop ramp greens and stalks, reserving greens for later. Add shallot, ramp stalks, and pepper flakes, and stir until the shallot is translucent, about two minutes. Add rice to pot and cook over medium heat for two minutes, stirring to coat rice with oil.

Pour in ¼ cup of the wine and boil until almost absorbed; a little liquid should remain on top of the rice. Add ¼ to ½ cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed. Add another ¼ cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir.

Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes. Remove from heat and let the risotto stand for about 30 seconds. Add a drizzle of olive oil, butter, and cheese; stir until well combined. Season with salt.

Makes 4 servings

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