Checking The Boxes - Spring Ramp and Cheddar Risotto

I’ve been accused on occasion of being too much of a “planner.” Not true - I’m spontaneous and I enjoy change. But, truth be told, I love when things go exactly according to plan. This was one of those times.

I really wanted to do something nice for Dwayne from the Mercury, but my first plan fell through. Dwayne has been an amazing addition to my life and frankly, the life of New Castle, since he and Aaron bought the property a number of years ago. It was his birthday, and he’s a vegetarian.

Coincidentally, I also wanted to  bring my adopted mom, Eadie, a nice dish since she’s still not happy that I  moved half a block away from her. And she’s gluten-free.

Lastly, I was able to get my hands on some nice spring ramps, a rare treat for me, and I was dying to make something with them.

Voila, three boxes checked.

INGREDIENTS

1 large bunch ramps - about 18-24

3 tbsp butter

2 cups Arborio Rice

1/2 cup white wine

8 cups chicken stock

zest from 1 lemon

3 cloves garlic, minced

1/2 cup good sharp cheddar cheese, grated

salt & pepper, as needed

2 tablespoons chopped fresh basil, optional

METHOD

Wash the ramps well.

Separate leaves from the onion stalk/bulb and reserve the leaves.

Chop the ramp bulbs, you should have about 3/4 cup of the chopped ramp bulbs.

Melt butter in a large saucepan. Add in chopped ramp bulbs and garlic. Cook until soft (about 3-4 minutes).

Warm 8 cups of chicken stock in a separate sauce pan.

Add in risotto rice. Stir to coat with butter and ramps then allow the rice to toast a bit, stirring for about 3-4 minutes.

Tip the white wine into saucepan and cook until all the liquid is evaporated.

Begin by adding a large ladle of warm stock to the risotto pan. Stir in a circle, around the pan until all the stock is evaporated. This stirring helps to release the starch from the rice.

Repeat steps with the remainder of the stock, adding in a ladle of stock and then stirring in a circle until the liquid is evaporated.

As you get close to the end of the stock, taste the risotto. You want the rice to be tender but a bit al dente with a lovely chew or bite.

The risotto should look creamy not lumpy at this point.

Add in ramp greens and lemon zest and stir until greens are wilted.

Stir in cheese and season with salt and pepper.

If you want to throw a bit of basil in, do it now.

Cover the pot and let it sit a minute or two. Serve immediately.

The rice absorbs liquid quickly, so when you reheat it, or even if you leave it out on the table for a bit, you’ll need to add a bit more stock or a splash of milk to loosen.

Making food is absolutely my love language and these are folks I care about very much. Were I wealthy, perhaps I’d give them new cars or something.

I’m still working on a plan to get that Mercedes for you, Dwayne.