Author Notes
Ramps are such an awesome addition to so many dishes – but be warned, if you are not into onions or garlic they might not be your thing. Ramps are super strong in flavor and are pungent. This risotto has a strong and powerful flavor profile as well – but it’s a perfect dish for those who are fans of the allium genus. —onetinyspark
Ingredients
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1 cup
Arborio rice
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4 cups
vegetable stock
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1/2 cup
dry vermouth
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4 ounces
pancetta, diced
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10-12
ramps, stalks chopped crosswise, chiffonade the greens
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1
small young Vidalia onion, diced
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2-3
Cremini mushrooms, diced
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1/4-1/2 cups
grated Pecorino Romano
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1 tablespoon
butter
Directions
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While prepping all of the other ingredients, bring the vegetable stock to boil in a pot. Once it gets going, turn the burner to low and let it sit.
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When all the prep is complete, place the pancetta in a cold risotto pan or a deep sauté pan and turn the burner on medium heat. Let the pancetta cook slowly until it is nice and crispy – but not burned.
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Remove the pancetta from the pan using a slotted spoon and set aside. Save a small amount of the fat rendered from the pancetta in the pan for sautéing the vegetables.
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Throw in the onions and cook until translucent. Then add in the mushrooms and sauté until tender. Finally, throw in the ramps, season the veggies with a dash of salt, and enjoy the garlic-like scent that is about to take over your kitchen.
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After 2-3 minutes, add the Arborio rice to the pan. Give it a good stir or two, combining all of the ingredients and lightly toasting the rice in the process.
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Next, pour in the vermouth, stir, and let it simmer until the liquid has almost evaporated.
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Next, add ½ cup of the warm vegetable stock and stir again until the liquid is almost completely absorbed. Continue to add the stock, ½ cup at a time, stirring constantly. In my experience, it usually takes 2 – 2 ½ minutes for each ½ cup of stock.
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Once you are finally at the end of the vegetable stock and the rice is tender but still firm to the bite, remove the pan from the heat.
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Stir in the Pecorino Romano, a tablespoon of butter and the chiffonade of ramp greens.
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Serve the risotto hot, topped with extra Pecorino and the crispy pancetta.
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