Can I make this risotto without wine?

You can substitute the wine with additional broth plus a splash of lemon juice to add the acidity that balances the richness. The flavor profile will be slightly different but still delicious.

I can't find ramps – what can I substitute?

Ramps have a unique flavor, but a combination of leeks and garlic makes a good substitute. Use the white and light green parts of leeks in place of the white parts of ramps, and add extra garlic and some chopped scallion greens for the green parts.

My risotto seems too thick. How can I fix it?

Risotto should have a flowing consistency when served. If it's too thick, simply stir in a little more hot broth or water until it reaches the desired texture. Remember that risotto continues to thicken as it sits.

Can I prepare risotto in advance for a dinner party?

You can partially cook the risotto (about 75% done) up to an hour before serving, then finish it with the final additions of liquid, herbs, cheese, and butter just before serving. This method, called "risotto al salto," is a restaurant trick for serving perfect risotto during busy service.

Spring Ramp Risotto Recipe

Description

A vibrant and creamy spring risotto featuring wild ramps (wild onions), tender greens, aromatic fennel or dill fronds, and rich Parmesan or Pecorino cheese. This risotto captures the essence of spring with a bright, fresh flavor and silky texture, making it an irresistible main-course for vegetarians and anyone craving seasonal produce.

Ingredients

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Main Ingredients

1/4 cup unsalted butter, divided
About 2 dozen wild onions (ramps), white and green parts separated
1 garlic clove, minced
1 1/2 cups Arborio or other short-grain risotto rice
Salt, to taste
1 cup white wine
1 cup chicken or vegetable broth

Greens and Herbs

1/4 cup chopped greens (mustard, lamb’s quarters, spinach, amaranth, or similar)
3 tablespoons minced fennel or dill fronds

Cheese

1/3 cup grated Parmigiano or Pecorino cheese

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Instructions

Sauté Ramps and Garlic: Heat 3 tablespoons of the butter in a pot over medium heat. Add the white parts of the ramps (wild onions) and cook gently, stirring often, until they’re soft but not browned, about 6 minutes. Add the minced garlic and cook for another minute.
Toast the Rice: Add the Arborio rice to the pot and stir to coat it with the butter and aromatics. Cook over medium-high heat for a couple of minutes until the grains are slightly translucent around the edges.
Add Wine: Pour in the white wine and sprinkle with a pinch of salt. Stir constantly. Let the wine simmer until it has almost completely evaporated.
Incorporate Broth and Water: Add the chicken or vegetable broth and stir. Once the broth is nearly absorbed, add a cup of water, continuing to stir as it reduces. Repeat adding water, one cup at a time, allowing each addition to absorb before adding the next. This will likely take at least 2 more cups of water. Taste and add salt if needed. The rice should be al dente, not mushy.
Add Greens and Ramp Tops: When the rice is almost done, stir in the chopped greens and the green tops of the ramps. Add a little more water if necessary; the risotto should have a creamy, almost porridge-like texture.
Finish with Herbs and Cheese: Fold in the minced fennel or dill fronds and the grated cheese, stirring until melted and well incorporated.
Final Touches: Right before serving, stir in the remaining tablespoon of butter and adjust the consistency with a touch more water if needed. Serve the risotto immediately, garnished with extra herbs or cheese if desired.

Notes

You can substitute wild onions (ramps) with a mix of scallions and leeks if ramps are unavailable.
Experiment with different spring greens for varied flavors and nutrition.
Stirring constantly ensures the risotto releases starch and becomes creamy.
For a vegetarian dish, use vegetable broth and confirm your cheese is vegetarian-friendly.
The risotto should be served immediately for the best texture, as it can thicken upon standing.

Nutrition

Serving Size: 1/6 of recipe
Calories: Approx 320
Sugar: 2g
Sodium: 350mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg