Thursday, April 16, 2009

Ramps. Glorious Ramps.

Apparently Tom Colicchio started
this ramp bandwagon..so says the bf..
But I got my tip off for ramp season
from Bon Appetit magazine
(where I get most of my culinary info)
















I had never heard of ramps before, but
being a fan of leeks I figured they were worth
looking into.

Ramps, or wild leeks are from the same
family as onions, garlic, and scallions.
These Alliums are good sources of iron,
and vitamins A and C.
Their season last from late March
until June, so grab them at the farmers market
when you see them!

(sidenote: these are an item that you will
NOT find at your local supermarket.
You'll have to check with the local farmers)

Anyhow, I was at the market yesterday and I grabbed
up a few bunches of ramps.
Last night I made a spicy sausage and ramp risotto.
Which was ridiculously delicious!
And once I get my coriander in from
MySpiceSage I will be making
Ramp and Buttermilk Biscuits with
cracked coriander. yum.

Here is the recipe for the risotto.
I also purchased the sausage from the market
Spicy Turkey sausage from DiPaola's Turkey farm.

  • 2 tablespoons (1/4 stick) butter
  • 1/2 pound hot Italian sausages, casings removed
  • 12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
  • 1 cup arborio rice
  • 1/2 cup dry vermouth
  • 3 cups (or more) low-salt chicken broth
  • 1/2 cup freshly grated Parmesan cheese plus additional for passing

Preparation

  • Melt butter in heavy large saucepan over medium heat. Add sausage.
  • Cook until no longer pink, breaking up with spoon, about 5 minutes.
  • Add sliced ramp bulbs and stems. Sauté until almost tender, about 2 minutes.
  • Add rice and stir 1 minute. Add vermouth.
  • Simmer until liquid is absorbed, about 1 minute.
  • Add 3 cups chicken broth, 1 cup at a time,
  • simmering until almost absorbed before next addition and stirring often.
  • Continue cooking until rice is just tender and risotto is creamy,
  • adding more broth if dry and stirring often, about 18 minutes.
  • Mix in green tops and 1/2 cup grated Parmesan cheese.
  • Season risotto to taste with salt and pepper.

This is such a rich and amazing dish-its definitely worth making
at least once.

1 comment:

natalie said...

what? ranch bisquits. delicious!