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Risotto with Morels, Ramps, English Peas, and Lemon

Springtime brings tender, delicate vegetables—earthy morel mushrooms, garlicky ramps, and sweet English peas. These seasonal favorites come together in a comforting risotto, with added brightness from fresh lemon zest.
Print Recipe
45 minutes
Meal Type Main Dish
Good For Spring
Servings 4

Ingredients
  

  • 3 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • ½ pound (225g) fresh morels, prepared* (or substitute 1 ½ ounces - about 40g dried morels)**
  • Kosher salt
  • ½ cup (52g) ramps, sliced
  • 1 cup (190g) carnaroli or arborio rice
  • ¾ cup dry white wine
  • 1 cup (140g) English peas, shelled
  • 1 cup (80g) grated Parmigiano-Reggiano cheese
  • Zest of one lemon
  • 2 tablespoons fresh chopped parsley (mint may be substituted)

Step by Step Instructions
 

  • Step 1
  • Heat the stock in a small saucepan, and keep warm over the stovetop.
  • Step 2
  • Heat 2 tablespoons butter in a small saucepan over medium-high heat. Add the morels, and toss to evenly coat in the butter. Season lightly with a pinch of salt. Sauté for 5-7 minutes, or until soft and tender. Remove from heat, and set aside.
  • Step 3
  • In a large sauté pan, heat the remaining 2 tablespoons butter over medium heat. Add the ramps and sauté for 2-3 minutes. Add to the saucepan with the mushrooms.
  • Step 4
  • Melt 2 tablespoons butter in a large saucepan, add the rice, and stir to coat, seasoning with a pinch of salt. Add the wine and cook while stirring until absorbed.
    arborio rice for morel mushroom risotto
  • Step 5
  • Add the warm stock one ladleful at a time, continually stirring (you may not need all the stock). After 15-20 minutes, the rice should have some bite to it—it should be about 3 minutes from being finished (at which point the rice is cooked but toothsome; not soft or mushy).
    arborio rice gently cooking in wine and stock
  • Step 6
  • Add the morels, ramps, and the English peas, along with about half a ladleful of stock, stir to combine, and cook for about 2 minutes. At this point, the rice should be at the perfect consistency, and should have enough liquid that it will almost run on a plate. If needed, add more stock to achieve this consistency.
    a pan of arborio rice with morel mushroom, English peas, and ramps simmering in stock
  • Step 7
  • Remove from heat, and stir in the Parimgiano-Reggiano cheese, lemon zest, and parsley. Serve immediately.
    beatifully plated morel mushroom risotto with peas and ramps