Spring Risotto with Ramps, Asparagus, and Morels

Spring Risotto with Ramps, Asparagus, and Morels
Photo by www.finecooking.com


  • 2 Tbs. unsalted butter
  • 2 cups asparagus pieces (1 inch)
  • 2 cups short-grain risotto rice, such as arborio or carnaroli
  • 1 cup trimmed and roughly chopped ramps
  • ¼ cup extra-virgin olive oil
  • 2 to 3 Tbs. chopped fresh flat-leaf parsley
  • 1 cup dry white wine
  • + 5 more ingredients
    • 1 cup dried morels, soaked in 2 cups hot water for 30 minutes and cut into ¼-inch slices (strain and reserve the soaking liquid)
    • 7 cups homemade or reduced-sodium chicken or vegetable broth
    • 1 tsp. kosher salt
    • ½ cup grated Parmigiano-Reggiano
    • 2 cups chopped onion

In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set aside. Bring the broth almost to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simme...

View full recipe at Fine Cooking


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