I love when Spring begins to bloom. The Farmer's Market started last week on the Nicollet Mall. Although there wasn't much to choose from I was able to get some morels. The hubby and I then went to Whole Foods in Edina (mainly out of curiosity to see the new store) and I was able to pick up some asparagus and ramps. If you haven't used ramps before you need to go and get some. I lovely them grilled and use the leaves to make ramp butter.
So on Saturday night, we had good friends over for dinner. Since I had these wonderful ingredients I decided to make a Spring inspired risotto. Of course as I was making it I did say to the hubby "Risotto is usually a dish that gets Top Chef contestants eliminated." Yeah no pressure for me!
The risotto turned out lovely and creamy so I felt this was a good one to share.
Springtime Risotto
1/4 lb Morels (though any mushroom would be fine)
3 good size ramps chopped including the leaves (if you can't find garlic and spring onions mixed would work)
1 supermarket bundle of asparagus cut in bit size pieces
1 cup Arborio Rice
1 cup of good white wine (I used a semi sweet Spanish wine)
2 cups stock (I used chicken since this was a side dish to chicken, I would normally use vegetable)
1 pat of butter
olive oil
1/2 cup of Parmesan cheese (grated)
salt and pepper for taste
In a large pan drizzle in the oil and butter (Adjust to the type of pan you are using). Add in the asparagus and ramps. Saute for a few minutes then add in the mushrooms. Season at this time with the salt & pepper.
When the mushrooms have slightly softened, add the rice. Saute for about 3 to 4 minutes. Add1 cup of the stock. Stir until the liquid is absorbed. Next add the 1 cup of wine and stir until absorbed (I add the wine in between the cups stock since it layers the flavor and you get more of the wine's fruitiness). Add the final cup of stock and continue to stir until the rice has absorbed the liquid. Test the rice to see if it is cooked as you may need to add some more liquid.
As the rice is creamy add in the cheese and a little more pepper. Serve hot!
So on Saturday night, we had good friends over for dinner. Since I had these wonderful ingredients I decided to make a Spring inspired risotto. Of course as I was making it I did say to the hubby "Risotto is usually a dish that gets Top Chef contestants eliminated." Yeah no pressure for me!
The risotto turned out lovely and creamy so I felt this was a good one to share.
Springtime Risotto
1/4 lb Morels (though any mushroom would be fine)
3 good size ramps chopped including the leaves (if you can't find garlic and spring onions mixed would work)
1 supermarket bundle of asparagus cut in bit size pieces
1 cup Arborio Rice
1 cup of good white wine (I used a semi sweet Spanish wine)
2 cups stock (I used chicken since this was a side dish to chicken, I would normally use vegetable)
1 pat of butter
olive oil
1/2 cup of Parmesan cheese (grated)
salt and pepper for taste
In a large pan drizzle in the oil and butter (Adjust to the type of pan you are using). Add in the asparagus and ramps. Saute for a few minutes then add in the mushrooms. Season at this time with the salt & pepper.
As the rice is creamy add in the cheese and a little more pepper. Serve hot!
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