Wild Ramp Lemon Risotto Food

LEMON RISOTTO

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

WILD RAMP LEMON RISOTTO

Steps:

• In a small saucepan bring broth to a simmer (you'll be using this in just a few minutes). Place a heavy bottomed, tall-sided pan or Dutch oven (as pictured in photos) over medium heat and add one tablespoon butter and the sliced white portion of the rams and sweat for two minutes. This is akin to sweating an onion, you want translucency, not golden color. Slightly increase the heat and add the rice, stirring frequently to completely coat the rice with the hot butter, cook for a few minutes until the rice is no longer opaque. Cooking the risotto rice and ramps in this way adds texture and flavor to the final dish.
• Next, add the dry white wine to the rice and cook until it has completely evaporated. Lightly season the rice with salt, and then add enough hot stock to just barely cover the rice. Stir, letting the rice absorb the liquid almost entirely before adding a small amount more. The rice should be cooking at a moderate temperature and slowly bubbling as you continue stirring and adding liquid. This will take about 15 minutes total. Taste the rice for doneness: it should have lost its "raw" crunch , but still be firm in the middle.
• Cook for a minute or two longer, then add the remaining butter, lemon zest and lemon juice. Stir in the ramp greens and season the risotto with more salt and fresh black pepper. Adjust the consistency with a little more hot stock if necessary (the finished dish should be smoothly emulsified and pourable without being watery).

LEMON RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.