Morel Ramp Risotto with Ramp Pesto: How to make Risotto easy

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Risotto is a good basic side dish that everyone should learn to make.  You can do so much with a basic recipe to compliment any of your *star* attractions at dinner.  For this recipe I used our basic risotto recipe and added some of the wonderful ramps and morels we received last week, from David at Earthy Delights. I did not want the morels to over power the ramps so I used a small amount of morels and doubled the amount of ramps.  As well I created a wonderful pesto using the leafy greens from the ramps and used some as a garnish.  It was amazing.  The pesto was slightly spicy and added a nice zing to the creamy risotto.

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Recipe:  Risotto with Morels and Ramps

* serves 4

1/2 lb morels, quartered and cleaned (instructions)

2 bunch of ramps, white parts only, mince

2 tablespoons olive oil

1/4 cup good white wine

2 cups risotto rice

6 cups quality chicken stock

2 tablespoons butter

sea salt

cracked black pepper

Heat the olive oil and add ramps (white parts), saute until soft, about 5 minutes.  Add the morels.  Cook over low heat for about 15 minutes.  Add the wine and cook until reduced about another 10 minutes.  Remove from heat and set aside.  Heat stock to boiling, reduce to a simmer.  Add the risotto to the pan which you saute the ramps in.  Warm the rice for about 3 minutes.  Add a cup of the stock and cook until reduced.  Add another cup and continue until you have a creamy rice mixture, slightly al dente.   Add the butter and stir until creamy, about 3 minutes.  Stir in the ramp and morel mixture, cook for 5 minutes.  Plate, and then drizzle some pesto over the top.  Serve.  Eat.

Recipe:  Ramp Pesto

2 bunch of leafy greens from Ramps

1/4 cup olive oil

Add ramps to a food processor.  Blend until chopped.  Slowly add olive oil and blend until smooth.

* I did not add nuts as I want to experiment with different combinations, so I put the mixture into the freezer for later.  I put 1/4 cup portions into small bags, into the freezer, you can also use an ice tray to freeze it into individual portions.

Comments

  1. Carolyn says:

    This sounds really good. I’ve been thinking about making a pesto again. The salmon with the ramp pesto on Bon Appetit sounded really good. I made something like it the other night, and all I can say is, keep it simple. Ramps are delicate and easily overwhelmed. A little lemon, a little herb, a mild nut, maybe pine nuts or blanched almond?

  2. Fabulous risotto with morels and ramps! I would love to try it!

  3. Hoping I haven’t missed ramps this season. We had one grilling session (my favorite way to eat ramps) and then some travel (Xcountry in four days!) Will have to find some to do this pesto!

  4. What an elegant risotto, I should see if anything here “in the wild’ remotely looks like ramps!

  5. This risotto is oh-so-tempting! I’ve never tried ramps (that I know of) and will keep an eye out for them now. Thanks!

  6. This risotto sounds wonderfully creamy and seasonal. Thanks for sharing!

  7. What a fantastic looking risotto! You certainly did those ramps and morels justice – can’t wait to see your pesto variations.

  8. Lizzy says:

    This was disappointing. The ramp pesto was really great but it totally overpowered the morels. The morel flavor didn’t infuse into the risotto since they weren’t in the pan during the rice cooking portion of the show.

Trackbacks

  1. [...] those beautiful ramps that David of Earthy Delights sent us?  The bundle was so lush that I did not want to waste the [...]

  2. [...] you to be able to experience all the wonderful things we have the past couple of months, minus the Ramps, sorry they are out of season now.  Earthy has tons of fantastic items from the famed Aged Black [...]

  3. [...] you to be able to experience all the wonderful things we have the past couple of months, minus the Ramps, sorry they are out of season now.  Earthy has tons of fantastic items from the famed Aged Black [...]

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