Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the perfect vehicle to show them off, paired with two other spring vegetable stars, morels and asparagus.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Although I hate to address all the changes made to the original recipe, I did make changes due to availability and preferences. Used leeks 'cause couldn't find ramps. Hate mushrooms so left them out. All else the same, but reduced by half for a three serving solution since just hubby and me. This was excellent when paired with grilled pork chops with a rub of dried thyme, allspice, salt and pepper. Lydia, thank you very much! Highly recommend!
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?