Spring Harvest Risotto
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • Roughly 16-20 ramp greens
  • 1 heaping cup cleaned fiddlehead ferns
  • 6 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 leek, white parts only, chopped fine
  • 1 cup dry white wine
  • 5 cups vegetable stock divided
  • 1½ cups Arborio rice
  • 1 cup morels, cleaned
  • Finely grated Parmesan for garnish
  • Chopped chives for garnish
Instructions
  1. Bring a large pot of water to a boil and blanch ramp greens for about 1 minute, or until they turn bright green. Transfer to a strainer and run under cold water until well chilled. Place the blanched greens into a blender and blend on high, adding some liquid (water or additional broth) as necessary until a smooth puree is formed. Set aside.
  2. Bring the pot of water back to a boil and blanch the fiddle heads for 2 to 3 minutes. They should be bright green when done. Transfer to a strainer and run under cold water until well chilled. Drain, and set aside.
  3. Heat the stock in a medium sauce pan until warmed, but not boiling.
  4. Melt 4 tablespoons of butter and 2 tablespoons olive oil in a large saucepan over medium high heat, until foamy. Add the leeks and sauté until lightly browned, 2 to 3 minutes.
  5. Add the rice and stir until all the liquid is absorbed and the rice is slightly toasted. It should have a slightly nutty aroma after about 2 to 3 minutes.
  6. Stir in the wine and cook, stirring often until the wine has reduced to less than half.
  7. Add half of the stock and cook, stirring occasionally until only a small amount is left. Add stock a cup at time, and cook while stirring until mostly absorbed before adding more. Do this until the rice is mostly done, but still has some bite in the middle.
  8. Stir in the reserved pureed ramp leaves and cook for 1 to 2 minutes, stirring constantly. The rice should become creamy and loose. Remove from heat.
  9. Melt the remaining 2 tablespoons of butter to a skillet over medium-high heat. Add the morels and cook tossing lightly until they have begun to brown and soften, releasing their juices, about 2 to 3 minutes. Transfer to a bowl and set aside.
  10. Place the rice into bowls and top with morels, fiddleheads, chives, and Parmesan cheese.
  11. Serve immediately.
Recipe by Sweet Love and Ginger at http://www.sweetloveandginger.com/spring-harvest-risotto/