I know that ramp season has past but I honestly thought that I had posted about this already. It was only when I investigated, trying to find the recipe I used to make a spinach version, that I found I hadn’t actually typed it up.
Apologizes. But now you will be ready for ramps next year! This was my first experience with ramps, brought to our house by a friend with a talent for foraging. Because he wanted to preserve the sites he forages from, he only brought the leaves and not the bulbs. This made finding a recipe rather difficult but I think why creation can be adapted either way.
Here’s what I know about ramps: they are a spring green which grows in the wild, they (like rhubarb) are absurdly expensive to buy in stores, and they should be wilted rather than stewed. At first a wilted ramp salad with bacon, bacon fat, and vinegar seemed in order but I was concerned the flavors would be too potent.
I instead chose to exchange ramps and Parmesan for the saffron and Parmesan in a traditional risotto alla Milanese. I made a normal risotto, with Carnaroli rice, vegetable broth, and time. At the end, I beat in the grated Parmesan and butter. Finally, just before serving, I folded in the roughly chopped ramp leaves. The gentle, grassy, onion-y flavor permeated nicely through the risotto. It was a real treat.
Parmesan Risotto with Ramps
4 c broth (chicken or vegetable)
1 large onion, chopped
1 tbsp olive oil
1/2 c white wine
2 c Carnaroli or Arborio rice
1/2 c Parmesan cheese, grated
1 tbsp butter
3 c ramps, roughly chopped