OK, I’m beginning to make a dent in my supply of ramps. Last night I made this orzo risotto which we had for dinner with some fish that I seared in a hot skillet with some of the ramp butter that I made yesterday. This would be a nice accompaniment for roasted chicken as well.
This orzotto or orzo risotto technique was inspired by Pam Anderson’s How to Cook Without a Book and can be adapted to use whatever herbs, seasonal ingredients and cheeses that you happen to have on hand.
- 24 Ramps
- 1 Qt Water
- 1 Tbsp Salt
- 1/2 Lb Orzo
- 3 Tbsp Ramp Butter or Unsalted Butter
- Zest of 1/2 Lemon
- Black Pepper
- 3 oz Goat Cheese – crumbled
Directions:Bring 1 quart of salted water to a boil.
Meanwhile separate the bulb end of the ramps from the leafy green part. Save the bulbs ends for another use. Roll the leaves and cut them into a chiffonade.
When the water is boiling add the orzo, reduce the heat to medium-low to gently boil for 10 minutes, stirring occasionally until the water is almost all absorbed. Add the ramps and stir until wilted. Stir in the ramp butter. Using a microplane, add the zest of 1/2 a lemon and several grinds of black pepper.
Transfer to serving plates and top with crumbled goat cheese.