Ramp & Baby Bella Mushroom Risotto

Ramp & Baby Bella Mushroom Risotto

For Recipe details and step-by-Step photography click see more

Ramp & Baby Bella Mushroom Risotto

Ingredients

4 tablespoons salted butter

3 tablespoons olive oil; plus ¼ cup for finishing drizzle

1o fresh wild ramp; whites and greens parts separated and roughly chopped

2 cups Arborio Risotto Rice

8 oz. Baby Bella Mushrooms

32 oz. chicken broth (vegetable broth can be substituted)

2 cups water

1/4 cup Pinot Grigio

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

4 cups baby spinach

3/4 cup freshly grated Romano cheese

3 tablespoons cooked and crumbled bacon pieces

Step-by-Step

1 melt butter in medium saucepan over high heat with 3 tablespoons olive oil

2  add whites of ramps and mushrooms to saucepan; sauté three minutes over high heat; add risotto, Salt and pepper; sauté 3 to 5 minutes, do not brown risotto

3  cover ramp, mushroom, and risotto with chicken broth; bring to boil; stirring often cook until chicken broth is fully absorbed

4 add enough chicken broth to cover mixture again; simmer until chicken broth is fully absorbed; add 2 cups water, and chopped green ramp leaves; stir and Continue cooking until water is fully absorbed; add wine; stir often

*Note: process should take 25 to 30 minutes

5 when Risotto is fully cooked; add Romano Cheese, and  fresh baby spinach; mix well

6 arrange warm risotto on serving plate; drizzle lightly with olive oil; top with bacon; serve immediately