Now that the weather is cooling off, time to enjoy some comfort food. The base layer is traditional enough, composed of rice—a plump, short- to medium-grain variety such as Arborio or Carnaroli—white wine, chicken stock, Parmesan and butter. As brief as the ingredient list is, it’s important to handle everything with care. The butter, for instance, should be very cold. “Add it at the end,” Mr. Redzikowski advised, “when the rice is just off the heat and slightly tempered, so the fat emulsifies correctly.” That way, the butter and the starch released from the rice will work together to bind everything into a luscious whole, rather than separating into something lumpy or oily.
- Salt and freshly ground black pepper
- 1 cup fresh or frozen peas
- 2 ramps* or scallions
- 3 cloves garlic, minced
- 1 small yellow onion, minced
- Leaves from 2 sprigs thyme
- 2 tablespoons olive oil, plus more for garnish
- 2 cups Carnaroli or Arborio rice
- 1½ cups white wine
- 10 cups hot chicken stock
- ½ cup grated Parmesan
- 2 tablespoons cold butter
- ¼ cup pea shoots or thinly sliced basil
- 2 ounces goat cheese
- In a small pot of boiling salted water, blanch peas until bright green, 1-2 minutes. Use a slotted spoon to transfer directly into an ice-water bath. Strain and toss peas dry. Set aside.
- Set a burner on high, place ramps directly on top and char on all sides, 1-2 minutes total. Remove and thinly slice. Stir peas and sliced ramps together and season with salt. Set aside.
- In a wide medium pot over medium-high heat, sauté garlic, onions and thyme in oil until onions are translucent, about 5 minutes. Stir in rice, coating grains, then add wine and increase heat to high. Cook, stirring, until wine evaporates, 4-5 minutes.
- Return heat to medium-high, ladle 2 cups hot stock into rice and simmer, stirring, until most of liquid evaporates, 2-4 minutes. Don’t let it sit too long without stirring. Add remaining stock 2 cups at a time, letting it mostly absorb before adding more, and continue to cook, stirring, until grains are just tender and consistency is loose but not soupy, about 20 minutes. Season with salt and pepper. Off heat, fold in Parmesan and butter.
- To serve, ladle risotto into bowls. Garnish with pea and ramp mixture, pea shoots, dollops of goat cheese and a drizzle of oil.
Recipe from Steven Redzikowski who owns restaurant in Boulder and Denver
* Ramp vegetable plants (Allium tricoccum) are native to the Appalachian Mountains, north into Canada, west into Missouri and Minnesota, and south to North Carolina and Tennessee. Growing ramps are commonly found in groups in rich, moist, deciduous forests. A cousin of the onion, leek, and garlic plant, the ramp is also a pungent vegetable that is enjoying a resurgence in popularity.
#vegetarian #entree