Ramp-sotto.

I've had my eye on food bloggers and various epicurious recipes touting the glories of the barley risotto. Could it be? A more nutritious alternative to risotto with less work on top of that? I had to find out.

I'm certainly not one to jump on lame culinary band wagons (coulis, foams and macarons can go somewhere please), I did come across some relatively low-priced local ramps and decided to try them out. I've only ever eaten them once, at one of my favorite restaurants upstate and couldn't remember them to be outstanding. I decided to cook the flavor into a risotto and reserve some of the whole vegetable to simply grill and see what the whole fuss is about. Good? Yes! To die for? Eh.

2-Way Ramp Barley Risotto

3 tablespoons extra virgin olive oil
2 bunches fresh ramps, one trimmed, chopped and separated (leaves and tips) and one whole, trimmed of root hairs
2 medium shallots
2 cloves garlic, minced
1 1/4 cups pearl barley
1/2 cup white wine (i used pinot grigio)
4 cups vegetable stock, heated through
1 teaspoon lemon zest
Salt to taste

1. Heat stock in pot, salt to taste (should taste briney, it will need to flavor the risotto) and bring to boil and down to low simmer.
2. Heat olive oil in heavy bottomed pan over moderate heat and cook white ramp ends and shallot for about 5-7 minutes, until softened. Add garlic and barley, coat with oil thoroughly and toast in pan for additional 1-2 minutes.
3. Add wine and bring to boil, until liquid is absorbed.
4. Add heated stock and bring up to boil, cover, reduce heat to low and simmer for about an hour, checking here and there to make sure nothing is sticking.
5. Heat grill pan to high, lightly oil and sear whole ramps about 2 minutes per side, until lightly charred.
6. When barley is cooked through, it should be chewy and creamy. Add in lemon zest, green ramp leaves and adjust seasoning. Serve with grilled whole ramps on top.

This was surprisingly delicious! I'm a bit torn; while I do enjoy not having to stand over the stove for 20 minutes stirring rice, I also enjoy the fact that dinner can be ready in 20 minutes when we're talkin' arborio. However, there is something to be said of added things to a pot, walking away and returning after an hour to see all the works been done for you. Try it out and let me know which you prefer.