Ramps (also known as wild leeks), can be found either in the wild, if you know where to look, or at the Farmer’s Market in the spring. They are really, really tasty and something I hunt for in the spring! Figuratively speaking that is!
2 Tbsp. butter
¼ lb. Italian sausages, casings removed
1/8 tsp. red chili flakes (optional)
12 ramps, trimmed; bulbs & slender stems sliced, green tops thinly sliced
1 cup Arborio or Carnaroli rice
½ cup white wine or dry vermouth
3 cups (or more) low salt chicken broth or homemade stock**
¼ cup Parmesan cheese, adding more to suit your taste
Melt butter in large saucepan over medium heat. Add the sausage, cooking until no longer pink, breaking up with a fork, about 5 minutes. Add the sliced ramp bulbs & stems. Sauté until almost tender, approximately 2 minutes. Add the rice & stir 1 minute. Add the wine & cook until it is absorbed. Begin adding the broth 1 cup at a time, simmering & stirring until almost absorbed before the next addition. Cook until the rice is al dente & creamy, approximately 18 minutes. Mix in the green tops of the ramps & the Parmesan, using up to ½ cup cheese. Season to taste with salt & freshly ground black pepper. Serve in bowls, passing additional grated cheese if you wish.
If you would like to see more information about rice for risotto, click Phyllis’ Kitchen/Cooking Tips.
If you would like to make your own stock, click Making Stock.