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<\/a><\/p>\nIngredients:<\/span><\/p>\n\n- 1 lb mushrooms (I used a combination of oyster, king trumpet, and cremini but any edible types will do), thinly sliced<\/span><\/li>\n
- A generous handful of ramps, thinly sliced<\/span><\/li>\n
- 2 handfuls fresh arugula<\/span><\/li>\n
- A few scallions, thinly sliced<\/span><\/li>\n
- 5-6 sprigs fresh thyme<\/span><\/li>\n
- 5 cups chicken stock (I like to use homemade)<\/span><\/li>\n
- 1 cup heavy cream<\/span><\/li>\n
- 1 cup freshly grated parmesan cheese<\/span><\/li>\n
- 8 tbsp butter<\/span><\/li>\n
- Juice from \u00bd a lemon<\/span><\/li>\n
- \u00be cup dry white wine\u00a0<\/span><\/li>\n
- 1 \u00bd cups arborio rice<\/span><\/li>\n<\/ul>\n
<\/p>\n
To Make:<\/span><\/p>\n1. Warm broth over low heat in a small saucepan.\u00a0<\/span><\/p>\n2. In a heavy skillet, melt half of the butter over medium heat. Add mushrooms and ramps and saute until tender, about 8 minutes. Ramps have a pretty strong garlic flavor, but if you\u2019d like to you can add some minced garlic now. Add 3 thyme sprigs (saving the other 2 -3 for later), salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.<\/span><\/p>\n3. Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.<\/span><\/p>\n4. Add the wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of the broth and stir until almost all broth is absorbed. Continue adding broth 1 cup at a time, and stir until liquid is almost absorbed. (Be patient, this step takes 20-25 minutes.)<\/span><\/p>\n5. Gently stir in the heavy cream and parmesan cheese and cook for an additional 5 minutes on low heat. Add in the fresh arugula at the end.<\/span>In a small skillet over medium heat add a generous swirl of olive oil. <\/span><\/p>\n6. Once oil is hot, add the remaining sprigs of thyme. Crisp them in the pan for 2-3 minutes, until fragrant.\u00a0<\/span><\/p>\n7. Once ready, dish risotto into bowls. <\/span>Top with mushroom\/ ramp mixture, crispy thyme, fresh scallions, cracked black pepper, and parmesan cheese. Bon <\/span>app\u00e9tit!<\/span><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
While it may not be August with its plethora of fresh, local produce to consume – juicy tomatoes, zucchini, sweet corn… – there is still an abundance of fresh veggies…<\/p>\n","protected":false},"author":35,"featured_media":25432,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"acf":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/posts\/25428"}],"collection":[{"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/users\/35"}],"replies":[{"embeddable":true,"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/comments?post=25428"}],"version-history":[{"count":3,"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/posts\/25428\/revisions"}],"predecessor-version":[{"id":25449,"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/posts\/25428\/revisions\/25449"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/media\/25432"}],"wp:attachment":[{"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/media?parent=25428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/categories?post=25428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seacoasteatlocal.org\/wp-json\/wp\/v2\/tags?post=25428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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