April, 2012
Those of you who read food magazines or food columns in newspapers have surely heard about Sean Brock, the chef of Husk and McCrady's, both in Charleston, S.C. A friend of mine just got back from Charleston and she and her husband ate at Husk and liked it a lot.
The recipe below is one of Sean Brock's that was in the Wall Street Journal recently. I made it this weekend with the following changes... I used green onions because I didn't have any ramps, and I added some cubed cook ham. Another note... black truffle oil is very expensive, but it really adds to this dish! As my husband says... this one's a keeper!
Oat Risotto with Peas, Ramps & Pecorino
Total Time: 30 Serves: 4
Ingredients
4-5 cups chicken stock or low-sodium broth
3 tablespoons unsalted butter
1 leek (white and tender green parts only) halved, sliced thin and washed
1 large garlic clove, peeled and sliced thin
1 cup white wine
1½ cups stone or steel-cut oats
1 cup English peas, fresh or frozen
4-5 ramps or spring onions,cleaned and sliced thin
1 cup grated Pecorino Romano
Kosher salt, to taste
Good olive oil or black truffle oil, for garnish
What To Do
1. Put stock in a small pot and bring to a simmer. Meanwhile, in a large saucepan over medium heat, melt 2 tablespoons butter. When butter starts bubbling, add leeks and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
2. Add garlic and cook until aromatic, 1-2 minutes more. Add wine and stir to combine. Cook until most of the wine has evaporated, about 7 minutes. Stir in oats and toast 1 minute.
3. Stir in 1 cup simmering stock and cook while stirring frequently. When nearly all the stock has been absorbed, add another cup of stock. Continue adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions. The risotto is done when the oats are chewy-tender, about 25 minutes total.
4. Stir in peas, ramps, ¾ cup Pecorino and remaining butter. Cook until peas and ramps are heated through, about 1 minute. Season with salt, to taste.
5. To finish the dish, sprinkle risotto with remaining cheese. Drizzle olive or truffle oil overtop and serve immediately.
