“Rampant” Over-Harvesting
Wild leeks, a.k.a. ramps, have become a desirable wild staple popular on restaurant menus and in greenmarkets, but careless and “rampant” gathering threatens future harvests.
Grab some nettles and leeks and pretty soon you'll have yourself a tasty risotto with a spring twist. Garnish with cheese, leek tops and parsley, and voilà.
Ingredients
- ¼ pound young nettles (about 3 big handsful, it will wilt like spinach)
- 4 tablespoons butter, divided
- 1 onion, chopped
- 1 cup chopped fresh Michigan morels
- 6 cups chicken or vegetable stock
- 12 ounces arborio rice
- ½ cup dry Michigan white wine (and a glass for the chef)
- 1 ounce grated Parmesan cheese
- 1 cup chopped tops of wild leeks
- ¼ cup chopped fresh parsley
- salt and pepper to taste
Preparation
Wash the nettle leaves, being careful not to touch them with bare hands until after they are cooked. Blanch for 2 minutes in boiling salted water, then drain and chop very finely. Set aside.
Cook onion and morels gently in half the butter in a large saucepan until tender, about 5–10 minutes. While they are cooking, heat stock in a separate pot, bringing it to a simmer.
Add rice to the onion and mushroom pan and cook over slightly higher heat for 2 minutes while stirring. Add wine to deglaze the pan. Cook uncovered until all the wine has evaporated, then add about 1 cup boiling-hot stock; leave the risotto to cook, stirring occasionally and adding another ½ cup boiling stock at intervals as the rice absorbs the liquid. After 14–15 minutes cooking time the rice will be tender but still have a little “bite” left in it when tested.
Add the prepared nettles and cook for 2–3 minutes more, stirring. Remove from heat and stir in the remaining butter, which will melt and make the rice look glossy. Sprinkle with freshly grated Parmesan cheese, leek tops and parsley; add salt and pepper to taste. Stir gently and serve immediately.
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