Hi there, little guy. I don’t want to be too forward or anything, being as we’ve only known one another for a short time. But, I think I love you. I don’t usually fall in love with objects, so, like, this is special.
What am I going to cook in you?
How about ramps?
You’re both new, and special and springy. I think that you’ll go well together.
Note: The actual recipe calls for sausage. As the ramps were an impulse buy, I didn’t find the recipe until I was actually home from the store. I think that I’d like to try this again with the sausage. Also, I must admit that I didn’t quite follow the instructions; I added the ramp leaves to the sauté in the beginning, rather than in the end. I think that this really affected the flavor. Unfortunately, this has to be filed under Oops.
Adapted from Bon Appétit April 2009
2 tablespoons (1/4 stick) butter
1/2 pound hot Italian sausages, casings removed (I left these out)
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice
1/2 cup dry vermouth
3 cups (or more) low-salt chicken broth
1/2 cup freshly grated Parmesan cheese plus additional for passing
1. Melt butter in heavy large saucepan over medium heat. Add sliced ramp bulbs and stems. Sauté until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute.
2. Simmer chicken broth in another pot. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes.
3. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.