Risotto with Peas, Ramps & Artichoke Hearts
Shucking fresh pod peas is the perfect task to hand off to dinner guests who ask, “How can I help?” Or call it a game and get the kids involved.
Ingredients
5 - 6 cups chicken stock (or use vegetable stock to make this dish vegetarian)
3 Tbsp. butter, divided
1/4 cup finely chopped ramp bulbs
1 1/2 cups Arborio rice
1/2 - 2/3 cup dry white wine
1 can (13.75 oz.) quartered artichoke hearts, rinsed and drained
3/4 cup shelled fresh peas (about 1 lb. in the shells)
2 Tbsp. chopped flat-leaf parsley
1/4 cup slivered ramp leaves, divided
1/2 - 2/3 cup crumbled feta cheese
Salt and pepper
Directions
Bring stock to a simmer in saucepan; keep it hot.
Heat butter in a large, heavy saucepan over medium flame. When the butter begins to foam, add the ramp bulbs; reduce heat a bit and cook, stirring occasionally, until ramps are tender, about 5 minutes.
Add rice and stir 2 to 3 minutes to completely coat rice in butter.
Add wine; stir frequently and cook until nearly all the wine has evaporated, about 2 minutes.
Add two ladlefuls of hot stock (enough to barely cover the rice); stir almost continuously until most of the stock is absorbed. Continue to add the stock a ladleful at a time; stir almost constantly, or very frequently, until each ladleful is nearly absorbed before adding the next. The rice is done when it’s creamy-tender, which will take 25 to 35 minutes. (Adjust heat if rice is absorbing liquid too quickly or slowly.)
Stir in the artichokes and peas about 10 minutes before risotto is done.
When rice is done, fold in parsley, half the ramp leaves and half the feta. Season with salt and pepper to taste. Serve immediately, sprinkling each serving with more feta and ramp leaves.
Suggestions
Easily make this risotto vegetarian by using vegetable stock, and vegan by using oil instead of butter, and either omitting the cheese or using a vegan cheese substitute.
IS IT NECESSARY TO STIR RISOTTO CONSTANTLY?
Many recipes do call for continuous stirring, but you don't need to be relentless to get good results. Frequent stirring is required to liberate amylopectin, the molecules in short grain rice that gradually swell and combine with stock to make the signature, creamy sauce. But you can leave risotto alone for a few brief moments at a time, to go about other dinner-making business, and still get the preferred texture: creamy grains with a slight give at the center, suspended in a smooth, thickened sauce.
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