Ramp And Sausage Risotto
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Melt butter in heavy large saucepan over medium heat
2
Add sausage
3
Cook until no longer pink, breaking up with spoon, about 5 minutes
4
Add sliced ramp bulbs and stems
5
Saut´ until almost tender, about 2 minutes
6
Add rice and stir 1 minute
7
Add vermouth
8
Simmer until liquid is absorbed, about 1 minute
9
Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often
10
Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes
11
Mix in green tops and 1/2 cup grated Parmesan cheese
12
Season risotto to taste with salt and pepper
13
Serve, passing additional grated cheese separately
14
Melt butter in heavy large saucepan over medium heat
15
Add sausage
16
Cook until no longer pink, breaking up with spoon, about 5 minutes
17
Add sliced ramp bulbs and stems
18
Saut´ until almost tender, about 2 minutes
19
Add rice and stir 1 minute
20
Add vermouth
21
Simmer until liquid is absorbed, about 1 minute
22
Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often
23
Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes
24
Mix in green tops and 1/2 cup grated Parmesan cheese
25
Season risotto to taste with salt and pepper
26
Serve, passing additional grated cheese separately