- 1 1/2 quarts chicken stock, heated
- 2 tablespoons olive oil
- 1 medium onion, finely-minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 teaspoon lemon zest
- 1 pound shrimp, peeled and deveined
- 1 cup ramp greens, cut into 1-inch pieces
- 1/2 cup diced tomatoes
- 1/2 cup grated parmesan cheese, plus more for garnish
- 4 slices proscuitto, cooked until crisp
Heat chicken broth to simmering in a small saucepan and leave on very low heat. In a heavy- based, wide saucepan heat olive oil, add onions and cook until golden over medium heat. Add rice and stir to coat each and every grain with oil. Add the wine and cook until it has evaporated. Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix. Allow this liquid to be absorbed, then add 1/2 cup stock, stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring after each addition. Continue until rice begins to soften. Last addition of stock should just absorb into rice, leaving it slightly tight.
Risotto will become very creamy.
Stir in shrimp and continue to cook for 2 minutes longer. Add the ramps and cheese and cook until the ramps have wilted, about 1 to 2 minutes longer. Remove from heat and adjust seasoning to taste. Serve topped with freshly-grated cheese and the crispy prosciutto.
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