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Ramp Risotto


 It was a beautiful afternoon in west Michigan to hunt for some ramps out in the woods, so Andrew and I went out to gather this wild forest delight that has a delicate flavor somewhere between  a green onion and a leek. Here is the nice little recipe that we came up with for dinner.

2 small cipollini onions, diced

1 leek, white parts diced

12 ramps, washed and outer layer stripped

6 TBS butter

1 cup arborio rice

4-5 cups vegetable or meat stock

4 oz local hard apple cider

2 oz local goat cheese

salt and pepper to taste

1. Roughly chop 4 of the ramps and set the others in a pan on low with 2 tablespoons of butter.

2. Heat the other 4 tablespoons of the butter and saute the onions, leeks and chopped ramps on medium heat until softened.

3. Add rice saute 2 min. Add cider and reduce until it is evaporated.

4. Add 1 cup of stock at a time stirring constantly until each cup is absorbed. When the rice is al dente add a final 1/4 of stock and the cheese along with some freshly ground pepper. Keep stirring until desired consistency.

5. Plate up the rice and then top with the slowly cooked whole ramps.

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