Following several weeks of straightforward cucumber and zucchini dishes, I decided it was high time to unveil something a bit more complex—yet unquestionably deserving of the additional work.
What better way to start the ramp season than with a delicious savory risotto paired with flawlessly pan-seared chicken, boasting crisp skin? I strongly suggest either removing the bones from a whole chicken or getting one from your nearby meat seller If you can't find them, no problem! A couple of skin-on, boneless chicken thighs should work just fine.
Let’s cook!
Ingredients
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2 cups arborio rice
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Olive oil (Grab a bottle for just $1, really!)
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80g butter
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Kosher salt
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Fresh cracked black pepper
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2L chicken stock
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24 sets of ramps (dividing bulbs from greens)
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1 whole chicken , with bones removed and left intact
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1 ½ cups of white wine
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1 big handful of Parmigiano Reggiano, grated
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½ lemon
Equipment
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Wire rack
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Medium pot
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Hand blender
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Wide shallow pan
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Medium sauté pan
Method
Step 1: Season the Chicken and Prep the Ingredients
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Season both sides of the deboned chicken generously with kosher salt and fresh ground black pepper. Ideally do this the day before, but leave it in the fridge for at least four hours on a wire rack to dry out the skin.
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Remove the bulb sections from the greens. Chop the bulbs finely and reserve them for later use.
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Blanche the greens in a pot of boiling water for 45 seconds and then immediately cool in an ice water bath or under a running tap in a sieve.
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Drain the greens and puree with a 1/4 cup of water until very smooth. Set aside.
Step 2: Start the Risotto
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In a large, shallow pan set at medium heat, pour in several glugs of olive oil followed by the ramp bulbs. Cook for about 3-4 minutes until they become tender and aromatic.
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Include the Arborio rice and stir continuously for several minutes to toast the grains. Aim for a pale gold color and a subtle nutty fragrance.
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Add the white wine and stir until it has been completely absorbed.
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Start incorporating the steaming chicken broth gradually, one spoonful at a time, continuously stirring until each portion gets fully absorbed prior to pouring in additional liquid.
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Maintain the heat at medium-low and continue with this procedure until the rice reaches approximately 90% doneness—softened yet retaining some firmness. At this stage, a thick, creamy foundation should be developing. Take the pan off the heat and let it sit as you prepare the chicken.
Step 3: Cook the Chicken
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In another pan heated to medium temperature, introduce some olive oil followed by placing the chicken with the skin side facing downwards. Flatten it slightly then continue cooking until you achieve a rich gold color and a crisp texture on the skin.
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Turn over and keep cooking until the inside reaches an internal temperature of 145°F. Take it out of the pan and allow it to rest. Keep the pan along with its juices for later use.
Step 4: Finish the Risotto
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Return the risotto to medium-low heat. Add the butter and Parmigiano Reggiano and stir until melted and fully incorporated.
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Add the ramp green purée and stir until smooth and vibrant. If needed, loosen with a splash of extra stock to reach the right consistency.
Step 5: Plate and Serve
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Cut the rested chicken into thick slices or small bite-sized chunks.
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Ladle the risotto into each dish and add the chicken on top.
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Press the juice of half a lemon into the saved pan drippings, let it simmer gently over medium heat, then pour over each serving.
Sprinkle some additional grated Parmigiano Reggiano over top and serve right away.
