Something with a little fun: Morel and Ramps in Rissoto

If I handed you a nice batch of morel and ramps from somewhere up in West Virginia, what would you come up with? Turns out it was rather easy.

Ingredients

• 1 cup morel mushrooms

• 1/2 cup ramps

• 3 1/4 cups chicken broth

• 1 cups water

• 1/2 lb medium asparagus, trimmed

• 1/2 small onion, finely chopped (1/3 cup)

• 1 tablespoons olive oil

• 1 cups Arborio rice

• 1/4 cup dry white wine

• 1/3 cup finely grated Parmigiano-Reggiano

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 stick unsalted butter

• 1 teaspoon finely grated fresh lemon zest

Directions

If using fresh morels, wet them just 10 minutes or so in water to losen any debris. Dried morels need to be soked more and moisted, usually overnight to make them better.

Ramps need to be just washed and sliced thin.

Bring broth and water to a boil in a 4-quart pot.

Add asparagus and cook until just crisp-tender. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry.

Cook onion in oil in a saute pan with deep sides over moderate heat.

Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Add 1/2 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.

Stir cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper into risotto, then remove from heat.

Heat 2 tablespoons butter in a heavy skillet over moderately high heat until foam subsides, then sauté morels and ramps. Pour in 1 cup additional broth and bring to a boil.

Remove from heat and add remaining 2 tablespoons butter, swirling skillet until butter is incorporated.

Add the morel/ramps mixture to the risotto and stir quickly.

Serve immediately.

Print recipe can be found at http://ift.tt/24GphD9

bon appetit