I don’t consider myself to be a culinary genius.
This may come as a surprise to many of you, considering my normally over inflated ego.
While I love to cook and I certainly enjoy the eating part, I don’t think of myself as a fancy pants chef. Sometimes I don’t even wear pants, and I’ve been known to hull strawberries completely topless. While I’m not ready to join a nudist colony just yet, a little topless strawberry action might be in my near future. Don’t worry; I promise to draw the shades.
Culinary geniuses tend to chart their meals, plot their delicious and drool worthy ideas, all while honing their talents. At least, I’m guessing this is what they do. In truth, I have no idea. What I do know is I don’t start my meals with any kind of agenda. Perhaps, once upon a time, in a pre-CSA, farmers marketing, and blogging era, I used to plan my meals, a laughable concept in hindsight. Not anymore, which is the real reason I’m not a famous five star Michelin chef, ignoring the obvious need to have a restaurant bit. I scoff at minor, yet necessary, details.
Now, I just open my fridge, do a little quick surveillance, ninja style, and share a few words with the random veggies and mixed matched leftovers staring back at me. Sometimes there’s a sniff test involved, other times it’s just me pulling erratic ingredients out of the fridge and deciding what to make right there on the spot. Oddly enough, these are usually my best meals and sometimes my most creative. It’s how my Grilled Cheese with Blueberry Coconut Almond Sauce, Brie and Toasted Walnuts came about, and that sandwich was epic.
It’s also how this wonderful dish was born. Weighing in at 6 pounds 8 ounces, it is bursting with garlicky goodness, without being overwhelming. The pine nuts add a buttery crunch, while the freshly shredded Parmesan lends a salty air (anyone else feel like we’re at sea?), which is why I’m sharing this gem before all the other recipes on my “Need To Share on the Blog” list. Yeah, I’m pretty sure my Greek Quiche and Peanut Butter Chocolate Chip Granola are throwing fits in the background right now for getting bumped, yet again.
Aside from it being absolutely incredible, I need to share this recipe stat because Ramps have a short season, and it’s happening as we speak, or as I type. You know what I’m trying to say, mainly because you understand my slightly nutty and neurotic nature, perhaps a bit too much. Don’t worry; I won’t tell.
Something else you shouldn’t worry about is making risotto. I’m not going to lie, I was slightly intimidated at the idea, since risotto seems like a fancy pants dish, and we have already established I’m not a fancy pants chef. I did a tiny bit of research (hello Google), decided my fears were unfounded and forged ahead, and I am so happy I did. You’re going to be happy I did too. I promise.
Before I pass along the recipe, I’d like to share some fun facts:
- Ramps, joking referred to as the “West Virginia breath mint,” have also been called wild onions, wild leeks, and wild garlic. Either way, I call them delicious.
- Gordon Ramsey will not suddenly appear over your shoulder when making risotto, although he may be in your head.
- This site and this site were extremely helpful in understanding how to make risotto, which is much less daunting. In fact, I’m probably going to risotto everything now.
- Nothing bad comes from having toasted nuts on hand.
- 4 cups Vegetable Stock (or Chicken Stock)
- 3 Tbsps. Butter, divided
- 1/2 Bunch of Ramps, approximately 1/4 cup of stems, diced and 1 cup of leaves, ribboned.
- 1 cup Arborio Rice
- 1/4 cup White Wine
- 1/2 cup Parmesan, shredded
- 1/4 cup pine nuts, toasted*
- Salt & Pepper, to taste
- In a medium saucepan, heat your veggie stock until it begins to steam and then reduce heat to simmer.
- In a large saute pan over medium heat, add 2 Tbsps. of butter. Cook until butter has mostly melted. Add diced Ramp stems, approximately a 1/4 of a cup. Cook for a few minutes while the ramps begin to break down. Add 1 cup of dry Arborio rice, stirring to coat in butter and ramp mixture. Let cook a couple of minutes until the edges of the rice have turned translucent. Add white wine to deglaze the pan.
- Once the rice has absorbed the wine, you can add your veggie stock, one ladleful at a time, waiting between scoops for the liquid to be absorbed by the rice. You'll want to stir this often to prevent rice from sticking to the bottom of the pan and burning.
- After adding the last ladle full of stock, stir in the Ramp ribbons, the Parmesan cheese and Pine nuts. Add salt and pepper to taste. Serve hot.
- *To toast pine nuts: add pine nuts to a dry skillet on medium heat. Stir often. Cook for 5 to 7 minutes, until lightly browned and then remove from heat.
- This is one of those dishes which comes together quickly and is labor intensive, so it's best to have the ingredients prepped and ready to go before you start cooking.
Have you ever made risotto, and did you ever find it slightly daunting? Have you ever eaten ramps? Are you fancy pants chef, or do you prefer to cook in the nude?
I was just thinking this week how irrational my fear of making risotto is. Even though I like to experiment and cook things from the restaurants (cause, who can afford to eat there all the time?), risotto seemed so scary and difficult and just NEW. But you’re right! Why not? I feel like I’ll be having risotto for dinner, breakfast, and dessert once I realize how stupid it was to be afraid!
Lina recently posted…Homemade Crockpot Chicken Stock
You should get on the risotto train. I was shocked by how easy it was and how good the end product turned out. It was a “I made that!” moment. We should all be so lucky to experience that.
Oh risotto…delicious old risotto! It’s been a while since I made some but it might be time to break that streak! I’m going to have to see if ramp is available in Mumbai- i’s the first time I’ve heard of it but you know me- I am always game to try a new veggie! If not, do you swiss chard would work well as an alternative?
Khushboo recently posted…Chunky Vegetable & Chickpea Soup
I don’t think you can get ramps in Mumbai, unless they ship them oversees. They only grow in Northeastern American from what I understand. You can absolutely use Swiss Chard, but you’d also need to an onion and some garlic then too. I’d start with a diced onion and some garlic. Then I’d add the swiss chard stems and the rice.
Have a great weekend Khusboo.
Hi, Meghan! This risotto sounds good to me! Thanks for bringing this to FF15. 🙂
Jhuls recently posted…Chocolate Chocolate Chip Muffins and co-hosting Fiesta Friday #15
Thanks for having me. It’s a pleasure to be part of the party. I love a good party, especially the ones which involve champagne and popcorn.
I have a special place in my heart for risotto. It was the first dish Ivan ever made for me. And, I love stirring the pot (read that every way you like) so any dish that requires constant stirring is on my good side. AND, it has cheese (at least my risottos always, always do). The Gordon Ramsey reference is hilarious and not at all lost on me.
I have NEVER eaten ramps and I don’t know why. Maybe because I am, in fact, not a fancy pants chef at all and usually don’t but such exotic ingredients. However, you’ve posted about them close to 100 times now (exaggeration?) so I am definitely interested in trying them. Risotto sounds like a good way to go. Or pesto….
Oh no, I think I posted them at least 200 times. 🙂 I actually put them in omelets, I made pesto with some, I added them to my mashed potatoes and now risotto. The funny thing is ramps were completely new to my last year so this is only my second go around with them, and I adore them. The same way I adore garlic scapes. I’m pretty sure it’s all born from a love of garlic, so I know you’ll love them. I’m not sure if you can get them in Fargo though. You may just need to schedule a quick Cleveland trip and I’ll make you something.
I love Ivan made you risotto on your first meal together. He is awesome; you have to tell him I said so. I also hope you rewarded him properly. 🙂
topless food prep…. you’re really living large on vacation!
caren recently posted…Comment on I’ve got this: The Fitness Mindset by Caren
What can I say? I’m wild.
I love the ingredients in this – and it looks amazing!
Laura @ the gluten-free treadmill recently posted…Green smoothies for beginners
It makes me happy that there’s so few ingredients too. Sometimes the best dishes are the simplest.
Hi Megan! Welcome to Fiesta Friday! I am one of the hosts and I am so pleased that you brought this delicious dish with you. I can see a crowd gathered round you roaring at your, ahem, disclosures – I did grin reading that post! I’ve told everyone – No hugging Megan – so all’s good! Thanks for coming – I hope you get a chance to check out the other bloggers and maybe make some new ‘friends’ (who won’t hug you!)
Selma @ Selma’s Table recently posted…Asparagus and Feta Cigars for Fiesta Friday #15
Well so long as they don’t try to hug me… 😉
I’m a big fan of the Fiesta Friday party. I’ve seen some really great dishes there since I discovered it several weeks ago. You ladies know how to eat, which is always a good thing in my book. I’m looking forward to joining more fiestas.
Thanks for hosting.
mmmm I love risotto…. mostly because it’s a great excuse to open a bottle of wine while cooking, but also because it’s so deliciously easy! This sounds like a tasty combo, even if I’ve never had ramps, and I’m loving the fancy pants recipe formatting 🙂
Hey, thanks for noticing the new formatting. You’re the first to realize and comment on it, so I very much appreciate that. 🙂
As if we need an excuse to open a bottle of wine. Ha!!
Wow, I’ve never had ramp before- but it pairs well with the risotto name 😉
Risotto is something I’ve never attempted myself, but LOVE this mushroom and bacon risotto at this Italian restaurant back in Melbourne! Saying that though, I’ve been working on a healthy risotto ball recipe. It’s so far failing miserably.
Arman @ thebigmansworld recently posted…Dear Mum- A mother’s day tribute.
Probably because you’re trying to healthify the recipe. Risotto is rich and creamy and it’s hard to achieve that without butter and cheese. Maybe if you make one of those cashew cheeses I’ve seen on some vegan blogs. I hear good things about those. 🙂
Thanks for tweeting the Risotto my good friend. I appreciate it.
Risotto is so very comforting…
Just what I need right now, so I’m going to make this tonight –
Glad I found you on Fiesta Friday, and Thank you!
Emma 🙂
Oh goody. You know what they say? Timing is everything. I hope you make the risotto and I hope you love it as much as me.
These random creations are always my favorite. I chopped strawberries for 45 minutes the other day, but I had my shirt on..I clearly was doing it wrong. Why did I not channel my inner Meghan? Perhaps I need to be WITH you when I do it…wait…no…that would just be weird?
Brittany recently posted…Gluten & Dairy Free Carb Loading
Yeah that might be crossing some lines. Ha!! Perhaps we can hull and chop strawberries in our bathing suits. That might work. 🙂
I love the ingredients in this recipe and the presentation looks wonderful! Very springy and I love ramps!
sue obryan recently posted…Lemon Basil Panna Cotta
You and me both, although I just learned about ramps last year. Now they are on my must obtain every spring list.
This looks really good, Meghan. I love ramps, I love risotto, I love pine nuts. Pretty sure I’ll love this. I’d have to find ramps at the farmer’s market. I planted several bulbs last year, but none sprouted. Oh, well…
Angie recently posted…Fiesta Friday #15
That’s too bad because it would be amazing to grow your own wild ramps. Plus you could make lots of ramp risotto.
Ohh love the new recipe format! Matches your fancy dish! Ninja style can still be fancy ya know?!
Thanks for noticing Lindsay!! I appreciate it.
High class, topless, ninja right here. 🙂
I always thought the best chefs cooked without pants…at least that’s what I tell myself!
Davida @ The Healthy Maven recently posted…{Weekend Recap} Staycation Edition
Either without pants or totally topless. They both work.
I love, love, love ramps. And cooking this topless strawberry-style would be a good way to ramp it up. Bwhahaha!
Laura @ Spint 2 the Table recently posted…Travel Hangover + a Swiss Birthday
Ba-dum-bum-ching!
I need to try this – looks amazing! Hope I make it while ramps are still around!
Our ramps are just starting to peek up here. I’m hoping to get enough to make this, some potato ramp soup and pesto if I’m really lucky. I have big ramp plans this year. 🙂
Hi Meghan, thanks for sharing this recipe! I agree, preparing risotto is quite daunting but once mastered is a joy! I could find ramp so used leeks and the result was still delicious 😀
Thank you!
Marta @ Foodaciously recently posted…Mushroom Risotto with Jerusalem Artichoke and Feta