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Morel Ramp Risotto with Ramp Pesto

Morel Ramp Risotto with Ramp Pesto

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Risotto is a good basic rice recipe that everyone should learn to make.  You can do so much with a basic recipe and it is the perfect compliment to any of your *star* attractions at dinner if you want to serve it as a side.  We love this Morel Ramp Risotto with Ramp Pesto recipe which I used our basic risotto recipe then added wonderful ramps and morels we received last week, from David at Earthy Delights.

Morel Ramp Risotto with Ramp Pesto

I did not want the morels to overpower the ramps so I used a small number of morels then doubled the number of ramps.  As well I whipped up a wonderful pesto using the leafy greens from the ramps but saved some to use as a garnish.  It was amazing.  The pesto was slightly spicy and added a nice zing to the creamy risotto.

Morel Ramp Risotto with Ramp Pesto

 

Recipe:  Risotto with Morels and Ramps

* serves 4

Ingredients:

  • 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
  • spoonful of ramp pesto

How To:

  1. 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.
  2. Add the wine and cook until reduced about another 10 minutes.
  3. Remove from heat and set aside.  Heat stock to boiling, reduce to a simmer.
  4. Add the risotto to the pan which you saute the ramps in.  Warm the rice for about 3 minutes.
  5. Add a cup of the stock and cook until reduced.
  6. 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.
  7. Stir in the ramp pesto and morel mixture, cook for 5 minutes.
  8. Plate, and then drizzle some pesto over the top.
  9. Serve.
  10. Eat.

Ramp Pesto

Ingredients:

  • 2 bunch of leafy greens from Ramps
  • 1/4 cup olive oil

How To:

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

Saturday 5th of May 2012

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.

David Eger

Thursday 30th of April 2009

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

Hayley

Wednesday 29th of April 2009

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

Jen

Wednesday 29th of April 2009

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!

Peter

Wednesday 29th of April 2009

What an elegant risotto, I should see if anything here "in the wild' remotely looks like ramps!