With a productive Sunday of laundry and spring cleaning, I didn't want to leave the house for food. Wellll... that's not exactly true. I threw a line out there, but no one wanted to meet because it's supposed to storm like crazy tonight in DC. So left to my own devices with sacks of morels, ramps and asparagus, I went down to the local bodega and picked up some arborio rice to make risotto.
Mise En Place (Setting all of my ingredients out so that I'm ready to rock...)But it was for just me, so I was relying on my mediocre math skills to one-third/eyeball the steps to perfect risotto. I've made risotto a few times and I don't know why everyone gets so freaked out. It takes about 20 minutes and you have to stir every two (I set the timer on my microwave so I don't forget to stir and add wine). But other than that, you can add any combo of cheese, protein or veggies and have a hearty and satisfying meal.
Parmesan Risotto with Ramps, Morels & Asparagus
Ingredients for One Serving:
4 ramps (Cut leaves off and set aside. Dice bottom half that is more like green onions/leeks)
1/2 cup Arborio rice
1 cup chicken or vegetable broth
1 cup white wine (and one for you to drink while you stir)
5 asparagus spears
3 morels (or other mushrooms)
1/4 cup parmesan
sea salt & cracked pepper
1. In a sauce pan, saute bottom part of ramps (diced) in olive oil for 3 minutes.
2. Add Arborio rice and coat. Cook for 2 minutes.
3. Stir in 1/2 cup of broth. Continue cooking until liquid is absorbed (about 2 minutes). Alternate this with wine and broth until the rice is al dente (soft enough to eat but still dense).
4. While the rice is cooking. In a separate pan, saute the morels and asparagus in olive oil for 2-3 minutes. Grind pepper over top and add a pinch of sea salt. Toss and remove from heat.