We have all been waiting quite impatiently for spring this year. When I saw these ramps I knew I had to use them immediately. With a bit of sautéed prosciutto and some peas thrown in at the end, it was just what the spring doctor ordered. (Ramps are only in season for a second in the spring, at other times of the year, you can substitute 1 leek for the ramps in this recipe.) —at yvonne's table
3-4 as an appetizer
ramps, trimmed: bulbs and slender stems sliced, green tops thinly sliced
prosciutto, cut into thin strips
red onion, finely chopped
dry white wine
parmesan, grated plus extra for passing at the table
freshly ground black pepper and salt to taste
coarse sea salt
extra-virgin olive oil
fresh or frozen peas
In This Recipe
Trim off the root end of the ramps and peel off the outer layer. Soak in a few changes of cold water until the water is clean. Chop off the top green leaves, discarding any that are bruised, and set aside. Finely chop the bulbs and slender stems and set aside.
Heat the olive oil into a medium heavy pot over moderate heat. Add the chopped white ramps and onion and sauté until the onion becomes translucent, about 5 minutes. Add the prosciutto and cook until starts to brown. Add rice and stir until the edges of the rice start to become translucent.
Add the white wine. Simmer until the liquid is absorbed, 1-3 minutes. Add chicken broth, 1/2 cup at a time, simmering until absorbed before adding the next cup of broth.
It is important to stir often. Continue cooking in this manner until the rice is just tender, and the risotto is creamy. After cooking for about 12-15 minutes, add the peas with an addition of chicken broth. When the rice is al dente, and all of the liquid is absorbed, remove from the heat, stir in the green ramp tops, 1/2 cup of Parmesan, and 1 tablespoonful of butter. Season with freshly ground pepper, garnish with coarse sea salt. Serve, passing additional grated cheese separately.