It´s spring and next week ramps/ramsons/wild garlic or what we call Bärlauch will arrive. One of my favorite recipe with it is to make a Risotto. Utterly delicious and such easy to make.
http://www.wineberserkers.com/content/?p=2134
More about ramsons: Allium ursinum - Wikipedia
or ramps: Allium tricoccum - Wikipedia
Save water, drink wine
Martin
With all the snow on the ground in the northeast and Midwest US, I think ramp season will be late this year.
I was thinking the same thing. I am expecting that Ramps and Fiddlehead Ferns will be later than usual.
Hello Martin - This is a go recipe for Renee
Hi Robert,
WOW, very cool recipe.
Greetings to Renee,
Martin
That looks really good, Martin! Is there a reason for making the ramps butter, as opposed to merely adding butter, ramps, and salt separately near the end of cooking? is it because there’s some reason for splitting the butter into two separate additions?
Brian,
there is always a reason. I make a larger portion, so that I have ramps butter in the freezer for later in spring or in winter times.
Martin,
So when you make your butter, your removing the bulbs, and just using the green leaf.
Then the bulbs are chopped… as you say shallots?
Paul
Paul,
yes, I only use the green leaf, as the shops don´t sell it with bulbs. Here is an example:
Martin