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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat. | 2. Finely chop ramp greens and stalks, reserving greens for later. | 3. Add shallot, ramp stalks, and pepper flakes to sauce pan and stir until the shallot is translucent, about two minutes. | 4. Add rice to pot and cook over medium heat for two minutes, stirring to coat the rice with oil. | 5. Pour in 1/4 cup of the wine and boil until almost absorbed (a little liquid should remain on top of the rice). | 6. Continue to add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed. | 7. After adding about 2 cups of stock, add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir. | 8. Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes. | 9. Remove from heat and let the risotto stand for about 30 seconds before adding a drizzle of olive oil, butter, and cheese; stir until well combined. | 10. Season with salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	4	tablespoons		-	-	-	-
ramp	4			-	-	-	-
shallot	1		chopped	-	-	-	-
red pepper flake	1	pinch		-	-	-	-
arborio rice	1	cup		-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
kosher salt				-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.