Spring risotto with ramson and aspargus from Galis

There is nothing more comforting than a well-made risotto. We have gathered the seasons first sprouts from nature’s own pantry for this creamy risotto with asparagus, ramson – a lovely starter, side dish, or vegetarian main course for spring.

Ramson is easily recognised for its smell and taste and characteristics of garlic. They are often found covering large areas of the ground like a blanket, which makes them possible to smell several meters away. Ramson season is short, from April to June, and usually found in damp woods and hedgebanks. When you find your favorite ramson spot, take a note, because they will appear at the exact same spot next year. Ramson is a a very tasteful herb who works lovely for your Spring cooking.

What you need:

For 4 people as a starter og 2 people as a main.

2 shallots
300 g Carnaroli rice from GliAironi
a glass of white wine
7-10 dl high quality chicken or vegetable stock 
175 grams grated cheese. We use Høvding Sverre cheese from Orkladal Ysteri
75 grams cold butter
a handful finely chopped ramson
salt & pepper
3 boiled green asparagus from Galis


Instructions:

Finely chop the shallots and fry them gently with some oil. Use a frying pan with a slightly high edge. When the onion has softened, add the risotto rice. We use Carnaroli rice from GliAironi but any high quality risotto rice will work. Fry on medium heat until the rice is glossy. Then add a glass of white wine and bring it to a boil.

Heat the chicken or vegetable stock to just below the boiling point and add it little by little into the pan. It should simmer for about 15 minutes in total. When the rice is al dente the risotto is ready to serve. Watch closely not overcook it.

Stir in the grated Høvding Sverre cheese (or any suitable cheese you have at hand), cold diced butter, and finely chopped ramson. The risotto will now feel a bit loose, but do not worry, it will thicken as it rests. Season with salt & pepper.

Boil asparagus for about 2 minutes in salted water. Serve the risotto, preferably on a deep plate, with the beautiful asparagus on top.

Enjoy the taste of Spring.