Lemon-Pepper Risotto Mix with Ramps

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  • Regular price $14.95
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Each package includes locally foraged ramps, lemon pepper, garlic, shallots, arborio rice, and more.

Ramps? Yes, Chef! These wild members of leek family are one of the first foraging harvests of the Indiana spring -- a treat all of us hungry cooks look forward to each year. 

Follow the easy instructions below to make a satisfying side dish or turn this seasonal ramp risotto into a main when you serve with our House Smoked Salmon or Smoked Sausage Links.

Each package yields enough to serve 4 as a side or 2 as a main.

Ingredients: Arborio Rice, Dehydrated Local Ramps, onion powder, granulated garlic, lemon pepper, Dehydrated Shallots.


Preparation Instructions:

Additional ingredients needed: 5 cups chicken or vegetable stock, 5 Tbsp olive oil, 1/2 cup dry white wine, 2 Tbsp grated Parmigiano Reggiano

- Warm olive oil in a large saucepan over a medium to low heat. 

- Remove just the dried ramps from the kit and saute them for 3-5 minutes in the olive oil until they begin to soften. 

- Set aside the seasoning packet and add just the rice to the pan with the mushrooms -- mix well until rice is evenly coated with olive oil turning translucent.

- Add wine and stir constantly over medium heat until reduced completely.

- Add 3 cups of broth to completely cover rice and continue to stir until it is absorbed by the rice.

- Stir in seasoning packet into rice mixture.

- Add the remaining 2 cups of broth slowly while continuing to stir until the rice is cooked through and creamy.

- Add Parmesan cheese then season with salt and pepper to taste, and enjoy!