Ramp Farrotto

Say hello to leek risotto’s more stylish, older sister: ramp farroto! It's a nutty, earthy version of the beloved Italian classic.

Equipment

Here's everything you need to make ramp farroto at home:

• medium sauce pan
• large dutch oven
• chef's knife
• cutting board
• ladle
• wooden spoon or spatula

You can find the full ingredients list and recipe instructions below!

Cooking Tips

1. Shopping for ramps can be a little tricky! I usually find them at the farmers' market or my local specialty food store. If you're having a hard time, but still want to make farrotto, use leeks instead. 
2. Don't feel like cooking with wine? A splash of sherry or white balsamic vinegar would work in a pinch! 
3. Serve it with... this beautiful pear and blue cheese salad and some roast chicken. 

Ramp Farrotto

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 7 ramps
• 2 cloves garlic
• 2 cups farro
• ⅓ cup white wine or 1 tablespoon sherry or white wine vinegar
• 6 cups broth chicken or vegetable
• 2 cups water
• 4 tablespoon butter
• 1 cup parmesan
• 50-100 g ricotta salata
• olive oil
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. In a medium saucepan heat broth and water until just before simmering. Keep on a low heat until ready to use. Meanwhile, thinly slice 2 garlic cloves and rinse and drain 2 cups farro.
2. Heat a large dutch oven on medium-low heat. Add 3 tablespoon olive oil and 1 tablespoon butter. While the butter melts, separate the stems from the leaves on 7 ramps. Roll the leafy greens together into a tight cylinder and slice, creating thin strips. Thinly slice the remaining stems. When the butter starts to foam, add the sliced stems and garlic. Season with a pinch of salt and a few cracks of black pepper, cook until soft but not brown, about 5 minutes
3. Add rinsed farro and toss to coat. Cook on medium, stirring occasionally, until slightly toasted, about 2 minutes. You'll know it's ready when the farro smells nutty and sounds like glass when hitting the sides of the pan. Add ⅓ cup white wine and continue stirring on medium-low until the bottom of the pot is almost dry and the alcohol smell is gone, leaving a sweet aroma in its place, about 3 minutes.
4. Using a ladle, add about 1 cup of the warm broth and a pinch of salt. Continue cooking, occasionally stirring, until almost all of the liquid has been absorbed, about 3-5 minutes. Repeat until the farro is soft but still has a slight bite.
5. Remove from heat and stir in remaining 3 tablespoon butter, 1 cup parmesan, leafy ramp slices and a few cracks of black pepper. Mix until the butter and parmesan are melted and the ramps turn dark green. Taste and adjust seasoning. Serve with crumbled ricotta salata and more black pepper.