Spring Risotto with Ramps, Parmigiano and Lemon Zest
SERVES: 4 mains or 6 first/side courses
Some dishes speak softly of the season, while others sing. This risotto does both. It perfectly captures the nuanced beauty of ramps — those elusive wild alliums whose arrival I await with quiet anticipation and chase down with fervor at the farmers market the moment they appear.
Infused with the delicate pungency of ramps — both the tender, verdant leaves and the more assertive bulbs — it’s a simple celebration of early spring. Shallots melt gently into butter to form a soft, aromatic base, laying the groundwork for the ramps to shine. The bulbs are coaxed to sweetness, their intensity mellowed by slow heat, while the leaves are folded in just at the end, gently wilting into silky ribbons that thread the risotto with vibrant green.
The rice, stirred patiently until creamy and yielding, is brightened by flecks of lemon zest and deepened with a generous grating of savory Parmigiano-Reggiano. A final chiffonade of fresh ramp leaves scattered on top adds a clean, herbaceous lift.
It’s the kind of dish I crave when the air still holds a trace of winter, but my palate yearns for spring. Comforting yet fresh, it’s lovely on its own, served simply in a shallow bowl with a drizzle of good olive oil, a dusting of Parmigiano, a touch more zest and a crack of black pepper. It also pairs beautifully alongside grilled scallops, seared fish, or roasted meats — offering just the right balance of richness and restraint.
Like ramps themselves, this risotto is only here for a brief moment, so enjoy it while you can!
INGREDIENTS
4 cups homemade or high-quality, store-bought chicken stock
2 cups water
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons shallots; small dice
2 bunches of ramps, approximately 15-20 stalks; washed, bulbs and stems thinly sliced, leaves torn into strips; reserve one for serving
2 cups arborio rice, or other risotto rice like carnaroli, or vialone nano
1 cup dry wine wine
1 1/4 cups Parmigiano-Reggiano cheese; finely grated, additional for serving
1 large lemon; zested, additional for serving
Diamond kosher salt
Freshly cracked black pepper
METHOD
In a medium saucepan, combine chicken stock and water. Bring to a simmer, then reduce to low heat to keep warm.
In a dutch oven or other broad, heavy-bottomed pan, over medium-high heat, melt the butter with the olive oil. Add shallots, ramp bulbs and 1/3 teaspoon salt. Sauté until soft and translucent, about 5 minutes.
Stir in the rice until each grain is glossy, throughly coated and the edges turn translucent, about 1-2 minutes.
Pour in the white wine and stir until fully absorbed, approximately 1-3 minutes.
Ladle in ½ cup of warm stock, stirring frequently until nearly absorbed. Once absorbed, continue adding stock, ½ cup at a time, stirring often, allowing it to absorb fully between additions, until the rice is tender yet still holds a gentle bite — about 15–18 minutes.
When rice is just about al dente, fold in ramp leaves, Parmigiano, and lemon zest. Remove from heat and taste for seasoning, adjusting salt and pepper to taste.
To Serve
Spoon into warmed serving bowls or plates. Drizzle with olive oil, shower with extra Parmigiano-Reggiano, lemon zest, a chiffonade of fresh ramp leaf and a final crack of black pepper. Serve immediately.
Buon Appetito!
NOTES
Stir with Intention — Frequent, but not constant, stirring encourages creaminess without aerating or scorching.
To achieve the perfect bite, aim for rice that is soft yet retains a slight, pleasing al dente chew.
Dry white wine suggestions for cooking — a lovely Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay
Dine Like an Italian — Risotto isn’t meant to blaze at the center of the plate. Gently spread it from the middle toward the rim — this releases steam, tempers the heat, and lets the flavors open fully before you savor each forkful.
Wine Pairing — I opt for a crisp, unoaked white to brighten the dish.
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