Wild Leek (Ramp) Risotto

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Spring brings it's crop of fresh ramps, or wild leeks, to a creamy dish of risotto.

Ingredients:

1 pound ramps (wild leeks), washed, roots trimmed, outer skin peeled off white bulb
2 DeLallo San Marzano tomato (canned), squeezed gently to drain juice
6 cups vegetable stock made with extra ramp leaves and a carrot, salted to taste
3 tablespoons DeLallo Extra Virgin Olive Oil
1 1/2 cups DeLallo Arborio rice
2/3 cup grated Pecorino Romano cheese

Directions:

rections:
Trim the whites of the wild leeks into thin slices. Slice the greens of the leaves into 1/2 inch ribbons. Finely chop the tomato.
Heat the olive oil in a large saucepan over medium heat. Add the whites of the ramps and cook about 1 minute. Add the rice and stir to coat each grain; toast until they are opaque, about 4 minutes.

Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next.

After about 15 minutes, when it looks like you’re on the last ladle of broth the rice will be willing to absorb and still be al dente, add the ramp leaves and tomato. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of bite. When the rice is perfect, remove skillet from heat, add the Pecorino Romano and stir briskly. Add a little salt if needed. Risotto should be slightly soupy. Serve immediately.

Ladle into flat soup bowls. Garnish with additional cheese.

Serves 4 Send to friend Printer-friendly version