Ramp and Sausage Risotto

Ramps are only in season March through June, so when we saw some at our local farmers’ market we picked up a bunch. Ramps look like green onions, but are actually wild leeks and pack a lot of garlicky flavor.

Coincidentally, bon appetit (April 2009) has a whole article on ramps and several recipes. Originally, we had our eyes on ramp biscuits, but that was before we saw this recipe for risotto. ‘Nough said, we were on our way to the store to pick up some hot Italian sausage. The other recipes they suggest, such as mixing with scrambled eggs, also sound pretty tasty. I think we’ll be getting a lot more ramps from the farmers’ market between now and June!

Ramp and Sausage Risotto

Ingredients

2 tablespoons butter
1/2 pound hot Italian sausage, casings removed
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice
1/2 cup dry vermouth
3 cups (or more) low-sodium chicken broth
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Melt butter in heavy large saucepan over medium heat. Add sausage and cook until no longer pink, breaking up with spoon, about 5 minutes.
Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes.
Add rice and stir 1 minute.
Add vermouth and simmer until liquid is absorbed, about 1 minute.
Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before adding next cup and stirring often.
Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes.
Mix in green tops and Parmesan cheese. Season to taste with salt and pepper. Serve with additional grated cheese on top.