Comments on: Ramp and Mushroom Risotto

By: Columbus Foodie » Blog Archive » April 2009 Roundup

Columbus Foodie » Blog Archive » April 2009 Roundup — Mon, 20 Jul 2009 10:50:41 +0000

[...] Cooking, Pasta with Goat Cheese, Sun-Dried Tomatoes and Shrimp from Confections of a Foodie Bride, Ramp and Mushroom Risotto and Ramp Fritters from Constables Larder, Spicy Shrimp and Dirty Grits, Broiled Grits with Smoky [...]

By: Giff

Giff — Wed, 06 May 2009 15:46:12 +0000

Thanks all. Glad it worked for you Vaduz.

I’ve decided my favorite way to cook ramps is just to put them in a baking dish, sprinkle with olive oil and coarse salt, and broil until the leaves start to darken, then flip and continue broiling until the other side of the leaves start to blacken. Picked this up from Marc at No Recipes — it smells amazing and tastes marvelous.

By: Vaduz

Vaduz — Wed, 06 May 2009 15:38:37 +0000

Thank you so much for your site. This season was my first time to ever cook with ramps and this was the first main course I wanted to make. Your recipe was dead on what I wanted, and actually better than any other recipe I came across on the big recipe sites. (The pictures were a wonderful addition those sites don’t really provide, as well.)

By: Stephanie

Stephanie — Sun, 26 Apr 2009 04:24:38 +0000

I had never heard of ramps before I read this blog entry, and wouldn’t you know it — I came across some at the farmers’ market in Union Square today!!. So, I bought some and made the mushroom risotto. I made it with brown rice and I had to pull up a chair and sit by the stove stirring because it took about 3 times as long (and a lot more broth) to make those little brown devils tender enough to eat. But it was SO worth it! Thanks for the recipe!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Thu, 23 Apr 2009 21:27:44 +0000

Oh dear. This looks too good. I’m afraid I may have to pilfer/imitate/riff on your recipe. I do so love risotto and I am still determined to get my hands on some ramps.

I can’t cook in Mom’s kitchen. She and I have no issues, but although she’s a good cook, as most of my family members are, I didn’t learn from her. She was always terrified about me making a mess. It’s an inherited trait. I’d often cook for my grandparents as they grew older and more infirm and my interest in cooking took off, but grandma would hang around the kitchen washing every dish as soon as I used it. Buncha clean nuts in my family!

By: kat

kat — Thu, 23 Apr 2009 13:06:17 +0000

Ramps are so good in risotto & I love mushroom risotto so it has to be great

By: Marc @ NoRecipes

Marc @ NoRecipes — Thu, 23 Apr 2009 06:16:37 +0000

Looks great Giff. I’m never patient enough to make risotto, but I may have to try this with whatever I find this weekend.

By: bee

bee — Thu, 23 Apr 2009 03:09:35 +0000

ramps? never heard of them. the risotto looks creamy and splendid.

By: ciaochowlinda

ciaochowlinda — Thu, 23 Apr 2009 02:33:08 +0000

Add me to the list of those who haven’t tried ramps. I will make it a point to find them and try them for sure. Your recipe looks wonderful and that beautiful bowl just highlights it even more. pretty daffodil too.

By: Stacey Snacks

Stacey Snacks — Thu, 23 Apr 2009 00:59:34 +0000

Giff,
What a lovely spring risotto. The first time I had ramps was this weekend in a wild mushroom sauce over gnocchi…lovely.
Also impressive that you had the patience to make your own vegetable stock. I usually make my own chicken or veal stock, but never realized how simple it was to make a veg stock! Ok, I will try it!
Very nice that you got to cook for all of your girls (mother included) this weekend!