Spring Risotto with Asparagus, Mushrooms, and Ramps
One of my favorite things about living in New York City is the availability of all types of high-quality, seasonal produce. As soon as a vegetable is in season, it’s at the Union Square Greenmarket, and at my favorite grocery store, Manhattan Fruit Exchange at Chelsea Market.
This risotto highlights one of my favorite spring flavor combinations – asparagus, mushrooms, and ramps. Well, the recipe calls for morel mushrooms, but as I wasn’t able to fine any, I used shiitakes and maitakes instead. As for the ramps, no problem there – the green market was full of them. They’re always a staple there for the couple months that they’re in season, due to their popularity among chefs and the dining public. The chef at the Italian restaurant where I work has been buying them several bunches at a time, a couple times a week – meaning many hours of rinsing dirt and peeling those slimy skins, but delicious specials like ramp pesto, served with the Irish trout, and grilled ramps with burrata cheese.
Heat & Knives
The Recipe
Source: Second Helpings from Union Square Cafe
5 to 6 cups chicken stock
3 tablespoons olive oil
1 pound asparagus, washed, tough ends snapped off, tips cut off in 1-inch lengths, stalks cut into 1/4-inch-thick rounds
¼ pound morel mushrooms, split or quartered, depending on size, and washed (about 2 cups)
¾ cup washed and sliced ramps, spring onions, or leeks (white part only)
kosher salt
freshly ground black pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 ¾ cups arborio rice
1 ½ cups white wine
2 tablespoons butter
½ cup finely grated Parmigiano-Reggiano
Bring the chicken stock to a simmer in a saucepan.
Prepare the Vegetables:
In an 8-inch (3-quart), heavy-bottomed saucepan, heat 2 tablespoons of the olive oil over high heat. Add the asparagus and cook, stirring, until softened, 2 to 3 minutes.
Reduce the heat to medium. Add the morels and ramps, onions, or leeks and cook until softened 3 to 4 minutes. Season with 1 teaspoon salt and 1/8 teaspoon pepper. Using a slotted spoon, remove the asparagus, ramps, and morels from the pan and reserve.
Cook the Risotto:
Add the remaining tablespoon of olive oil to the pan. Add the shallots and garlic and cook until softened but not colored, about 1 minute. Add the rice and stir with a wooden spoon to coat with the oil.
Add the wine, bring to a simmer, and stir constantly until the rice has absorbed the wine.
Ladle ½ cup of hot chicken stock into the pan and stir until it is absorbed. Continue with the rest of the stock, adding ½ cup at a time and letting each addition become absorbed completely into the rice before adding more liquid. The constant stirring allows the rice to release its startch into the cooking liquid, resulting in the characteristic risotto creaminess. The grains of rice should be al dente. Count on approximately 20 to 25 minutes for the rice to cook.
Finish the Risotto:
When the rice is al dente and creamy, fold in the reserved asparagus, morels, and ramps or onions, and heat through. Stir in the butter, 2 ½ teaspoons of salt, 1/8 teaspoon of pepper, and ¼ cup of the Parmigiano. Spoon the risotto into a serving bowl or individual bowls, sprinkle with the remaining cheese, and serve immediately.
