as a follow up to last week’s meatless monday post demystifying risotto, i came upon this recipe from herbivoracious for risotto cakes with crispy ramps. i am a new member of the ramp club (i saw how excited the contestants on top chef got when they were in season) and now i absolutely love them! i agree with michael, ramps have a lovely garlicky flavor that separates them from their scallion cousins – if you’ve never had a ramp, i urge you to try ’em! and because i’m such a big fan now, i’m going to take his suggestion and make a pesto from the green tops.
i seldom have leftover risotto (i usually eat it all in the restaurant), but now that mark bittman has taught me that i can make it myself, i am so excited to cook up a big batch so i can partake of this delicious meal! i’m thinking yummy mushroom risotto cakes with the crispy ramps is next on my risotto horizon!
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