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.
Equipment
- Measuring cups and spoons or kitchen scale
- Kitchen scale or measuring cups and spoons
Ingredients
- 3 cups (700mL) chicken or vegetable stock
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 medium shallot diced
- ½ pound (225g) fresh morels (You may substitute 1 ½ ounces or 40g dried morels** if fresh ones are unavailable)
- Kosher salt
- ½ cup (50g) ramps sliced
- 1 cup (190g) arborio rice
- ¾ cup (175mL) dry white wine
- 1 cup (140g) English peas shelled
- 1 cup (80g) Parmigiano-Reggiano cheese grated
- Zest of 1 medium lemon
- 2 tablespoons parsley or mint, chopped
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.
Step 5
- Add the hot 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).
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.
Step 7
- Remove from heat, and stir in the Parimgiano-Reggiano cheese, lemon zest, and parsley. Serve immediately.
