Michigan Spring Risotto
Recipe courtesy of Chef James Kokenyesdi, Michigan Chefs De Cuisine
Ingredients
- 2 tbsp unsalted butter
- 1 cup ramps or onions trimmed and roughly chopped
- 1 bunch asparagus spears cut on bias (1 inch)
- 3 cups Michigan mushrooms such as Button, Portabella, or Morels
- 4 oz butter
- 2 cups chopped onion
- 1 tsp kosher salt
- 2 cups short grain Arborio rice, wheat berries, barley or farro
- 2 quart broth
- 1 tbsp vinegar balsamic or tarragon
- ½ cup Parmigiano-Reggiano grated
- 2-3 tbsp Fresh flat-leaf parsley, tarragon or other fresh herbs chopped
- Beef cut of your choice optional
Instructions
- In a medium sauté pan, heat the butter until foaming
- Add the ramps and Mushrooms and sauté until softened, about 2 minutes
- Add the asparagus and sauté for another 1 to 2 minutes. Set aside
- Heat the butter over medium heat in a straight-sided fry pan
- Add the onion and 1/2 tsp. salt cook until translucent
Cooking the Grain
- Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, for about 3 minutes.
- Add Vinegar and ladle in 1-1/2 to 2 cups broth to barely cover the rice and stir constantly.
- Add another 1/2 tsp. salt, adjust the heat to maintain a gentle simmer and keep stirring.
- When all the liquid has been absorbed, ladle in another cup of broth, again stirring until it’s all absorbed.
- Continue adding broth in 1-cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.
- When the risotto is a few minutes away from al dente, stir in the sautéed ramps, Michigan mushrooms, and asparagus. After you’ve added 5 cups of liquid, (16 to 20 minutes from the first liquid addition), test the rice to determine if it’s al dente and pleasantly creamy. If it is, remove it immediately from the heat.
Finishing Touches
- Stir in Parmesan then garnish with parsley or desired herbs.
- Serve warm.