Say hello to leek risotto’s more stylish, older sister. It’s a nutty, earthy version of the beloved Italian classic.
Equipment
To make my ramp farrotto at home, here’s what you need:
- medium sauce pan
- large dutch oven
- chef’s knife
- cutting board
- ladle
- wooden spoon or spatula
Note: you can find the full ingredients list and recipe instructions below!
Cooking Tips
- Shopping for ramps can be a little tricky! I usually find them at the farmer’s market or my local specialty food store. If you’re having a hard time, but still want to make farrotto, try using leeks instead.
- Don’t want to cook with wine? A splash of sherry or white balsamic vinegar would work in a pinch!
- Patience is key! If the broth simmers (and evaporates) too quickly the farro will be tough. If the simmer is too slow, the farro will get mushy. Stick to the recipe below and don’t rush the process.
- Serve it with… this beautiful pear and blue cheese salad and some roast chicken.
What is farrotto?
I’m so glad you asked! Farrotto uses the cooking method of risotto, but instead of using rice we’re cooking with farro.
What is farro?
Farro is a chewy, whole grain with a nutty flavour that’s great for soups, salads or sides. This Italian-born grain dates back to ancient Rome. Today, it’s sometimes confused with barley or spelt, but farro has its own unique flavour and texture. You might also see it called Emmer, so keep an eye out for that when shopping.
Ramp Farrotto
2-4
servings1
hourIngredients
6-7 ramps
2 garlic cloves, sliced
2 cups farro, rinsed and drained
⅓ cup white wine
6 cups broth
2 cups water
4 tbsp butter
1 cup parmesan
50-100g ricotta salata
Salt (I'm using Diamond Crystal)
Cracked black pepper
Directions
In a medium saucepan heat broth and water until just before simmer. Keep on a low heat until ready to use.
Heat a large dutch oven on medium-low heat. Add 3 tbsp olive oil and 2 tbsp butter.
Meanwhile, separate the stems from the leaf of the ramp. Roll the leafy portion into a tight cylinder and slice, creating thin strips. Set aside. Roughly chop the remaining stems.
When the butter starts to foam, add the chopped stems and sliced garlic. Season with a generous pinch of salt and cook until soft but not brown.
Add farro and cook, stirring constantly, until the grain is slightly toasted. When it’s ready, it will smell nutty and the grain will sound like glass when hitting the sides of the pan.
Add wine and continue stirring on medium-low until the bottom of the pot is almost dry and the alcohol smell is gone; it should smell sweet.
Using a ladle, add about 1 cup of the broth and water mixture. Continue cooking, occasionally stirring, until almost all of the liquid has been absorbed. Continue this process until the farro is soft but still has a slight bite.
Remove from heat and add remaining butter, parmesan and leafy ramps. Use the residual heat to finish cooking. Continue stirring until the butter and parmesan are melted and the ramps turn dark green. Taste and adjust seasoning.
Serve with crumbled ricotta salata and fresh black pepper.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.