Ramps. They've been the talk of the town over the last couple weeks around DC, so we were really excited to get them in our share, and see what the fuss is all about. We searched around, and found a recipe for sausage and ramp risotto that sounded mighty tasty, not to mention we had 95% of the ingredients on hand. It's not a Paleo-friendly meal, but with the gloomy, rainy weather today, a comforting risotto fit the bill.
The next step was to melt some butter in a pan, and brown up your sausage. We used the rest of the mild pork sausage we had left from last week's share. You'll want to cook this in the same pan that you plan to cook your risotto in. Once the sausage is cooked through, toss in your ramps. We also used half of the oyster mushrooms from our share to add a nice, earthy flavor. While the sausage, ramps and mushrooms were cooking up, I heated our stock in a saucepan. That way when we are ready to add the liquid to the rice, we're adding warm liquid.
Once your rice is al dente and creamy, add in your parmesan cheese, and season with salt and pepper. You probably won't need much more salt since the cheese is salty, and there is probably salt in your stock. So tread lightly. We did add a touch of truffle salt for that extra umami kick. Once you've stirred in your cheese, and it's seasoned to your liking, you're ready to serve!
We reserved some of the sliced ramp leaves to garnish our risotto. They added a fresh, zesty component to the dish. To accompany our risotto, we made a simple salad using the bibb lettuce, some red onion, carrots, and apple. It was the perfect comfort food for this rainy day.