Steven Redzikowski’s Recipe for Risotto With Goat Cheese and Spring Vegetables
April 15, 2015
Now is the moment when the weather’s still chilly enough to call for a dish that’s creamy and consoling, but we’re craving something green. This recipe for risotto lightened with peas and ramps delivers on both counts
Total Time: 35 minutes Serves: 4-6
Salt and freshly ground black pepper
1 cup fresh or frozen peas
2 ramps or scallions
3 cloves garlic, minced
1 small yellow onion, minced
Leaves from 2 sprigs thyme
2 tablespoons olive oil, plus more for garnish
2 cups Carnaroli or Arborio rice
1½ cups [dry] white wine
10 cups hot chicken* stock
½ cup grated Parmesan
2 tablespoons cold butter
¼ cup pea shoots or thinly sliced basil
2 ounces goat cheese
1. In a small pot of boiling salted water, blanch peas until bright green, 1-2 minutes. Use a slotted spoon to transfer directly into an ice-water bath. Strain and toss peas dry. Set aside.
2. Set a burner on high, place ramps directly on top and char on all sides, 1-2 minutes total. Remove and thinly slice. Stir peas and sliced ramps together and season with salt. Set aside.
3. In a wide medium pot over medium-high heat, sauté garlic, onions and thyme in oil until onions are translucent, about 5 minutes. Stir in rice, coating grains, then add wine and increase heat to high. Cook, stirring, until wine evaporates, 4-5 minutes.
4. Return heat to medium-high, ladle 2 cups hot stock into rice and simmer, stirring, until most of liquid evaporates, 2-4 minutes. Add remaining stock 2 cups at a time, letting it mostly absorb before adding more, and continue to cook, stirring, until grains are just tender and consistency is loose but not soupy, about 20 minutes. Season with salt and pepper. Off heat, fold in Parmesan and butter.
5. To serve, ladle risotto into bowls. Garnish with pea and ramp mixture, pea shoots, dollops of goat cheese and a drizzle of oil.
* or vegetable stock if …