Wednesday, April 24, 2013

Risotto with Sausage and Ramps

Its spring again and time for ramps.  If you don't know them they are a green onion like vegetable available in the early spring in the north.  They have a  pretty strong onion-garlic like flavor.
Start by preparing the risotto.  If you have not made risotto before it is not difficult but requires patients.  Put 1C risotto in a sauce pan and saute it gently in 2T olive oil.  When it just begins to color start to add 3C stock about 1/4C at a time.  When the liquid is absorbed, add the next portion of stock.  Continue simmering gently and stirring until all the stock is incorporated and the risotto has a creamy consistency   You can finish it with 1/2C grated Parmesan cheese.  From this point there are many additions that can be made. This is one of them.  Saute 1/2 lb of bulk sausage until the pink color is gone.  Add 12 ramps that have been cleaned and chopped.  Saute until the ramps are tender and then add the mix to the risotto.  Delicious.



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