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Creamy Wild Ramp and Mushroom Risotto

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A creamy and flavorful risotto featuring wild ramps and mixed mushrooms, perfect for a cozy homemade dinner that celebrates early spring flavors.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 1 bunch wild ramps (about 8–10 bulbs), cleaned and chopped (both white bulbs and green tops)
  • 8 oz mixed mushrooms (225 g), sliced (cremini and shiitake recommended)
  • About 5 cups vegetable or chicken broth (1.2 L), warm
  • 3 tablespoons unsalted butter (45 g), divided
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120 ml), optional
  • ½ cup Parmesan cheese (50 g), finely grated
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Warm about 5 cups (1.2 L) of vegetable or chicken broth in a separate saucepan over low heat and keep hot.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy-bottomed pan over medium heat. Add chopped ramps and sliced mushrooms, cook until softened and fragrant, about 5-7 minutes. Season lightly with salt and pepper. Set aside half for garnish.
  3. In the same pan, add remaining olive oil and butter. Add finely chopped shallots and garlic, cook gently until translucent and fragrant, about 2-3 minutes.
  4. Add Arborio rice to the pan with shallots and garlic. Stir constantly for about 2 minutes to toast the rice lightly and coat in fat.
  5. Pour in ½ cup dry white wine, stirring until mostly absorbed.
  6. Ladle in about ½ cup hot broth at a time, stirring gently but continuously. Allow liquid to absorb before adding more. Continue for 20-25 minutes until rice is tender but still slightly firm (al dente).
  7. When rice is nearly done, stir in the reserved sautéed ramps and mushrooms along with chopped fresh thyme.
  8. Remove from heat and stir in remaining 2 tablespoons butter and ½ cup grated Parmesan cheese. Adjust seasoning with salt and pepper.
  9. Let risotto rest covered for 1-2 minutes to thicken slightly. Garnish with reserved ramps, extra Parmesan, and fresh thyme before serving.

Notes

Keep broth warm to ensure even cooking. Stir gently but frequently to release starch and prevent sticking. Add sautéed ramps near the end to preserve their bright flavor. Finish with butter and Parmesan off heat for silky texture. If risotto thickens too much while resting, stir in a splash of warm broth or water to loosen.

Nutrition

Keywords: risotto, wild ramps, mushroom risotto, creamy risotto, spring recipe, easy dinner, Arborio rice, seasonal cooking

Find it online: https://magnetmeal.com/creamy-wild-ramp-and-mushroom-risotto-recipe-easy-homemade-dinner-idea/