The Romance of Risotto
Risotto is such a simple dish. Inexpensive but sexy as hell. I always feel the only way to truly enjoy risotto is if you make it yourself on a rainy day when there is nothing but time. I can hear the rain falling in the woods behind the house and feel the arms of a loved one wrap around me as I pour some home made stock in the pot for the rice to thirstily drink and swell. We move and sway with the circular motion of the spoon. A candle on the counter jumps with the breeze in the late afternoon light.. swirl..more stock.. Like all good things risotto requires time and attention, you can not walk far, distracted by other callings of life. It can not be rushed. Relinquish yourself to one thought. The feeding of the rice. Like most things if you thoughtfully look around there will be something delicious to fill it. But maybe that comes later.
This recipe comes from The Blackberry Farm Cookbook, which is a fantastic read.
If it is not ramp season try whole scallions along with garlic cloves.
For the Whiskey Butter
1 ramp bulb minced
4 tsp. whiskey or bourbon
2 tsp. minced ramp leaves
4 tbsp. unsalted butter room temperature
1/2tsp Worcestershire sauce
1/2 tsp Dijon Mustard
1/4 tsp Kosher salt
For the Risotto
8 C. chicken stock
1/2 pound ramps
1 1/2 tsp. unsalted butter at room temperature
1/4 c. olive oil
2 c. arborio rice
1/3 cup whiskey or bourbon
1 c. finely grated parmesan cheese
2 tsp. Kosher salt
1 tsp. fresh ground black pepper
Directions
To make the whiskey Butter, in a small bowl stir together the ramp bulb and whiskey and set aside for 15 min. Add the ramp leaves butter, Worcestershire sauce, mustard and salt and mix well. cover the bowl and refrigerate for 1 hour.
To make the risotto, pour the broth into a large saucepan, place over high heat and bring to a boil. Turn off the heat, cover pan, let sit at the back of the stove while you prepare the rice.
With a paring knife, separate the ramp greens from the bulbs. Place 5 of the ramp greens on the cutting board and discard the rest. Finely chop the reserved greens and place them in a bowl with the butter. ( not the whiskey butter…incase you are having a nip while cooking) Using the back of a spoon mash the butter and greens together. Set aside.
Slice the ramp bulbs about 1/4 inch thick. In a large skillet heat the olive oil over medium -low heat and cook the ramp bulbs stirring, for 3 to 4 minutes until tender. Add the rice and cook, stirring often, for about 4 minutes, until the grains turn a pearly color.
Raise the heat to medium high and add the whiskey. Cook stirring constantly, until the pan in nearly dry. Using a 1/4 cup ladle add one ladle of the hot chicken stock at a time stirring constantly and waiting until the liquid has been absorbed before adding another ladle of stock. Continue this process for about 25 minutes, stirring constantly, until the rice is soft and creamy but still has a bit of a bite.
Remove the risotto from the heat and stir in the ramp and butter mixture, the cheese, and the salt and pepper. Divide amongst 4 serving plates and garnish each serving with a dollop of the whiskey butter.
At this point the risotto is fabulous on its own or add anything you may have as a protein. I really am a fan of pancetta, roast chicken or shrimp. Check out the fridge and see if anything works! Light some candles and sit quietly and enjoy with someone you love.
