Recipe

Risotto

Step 1: Sauté onion, butter and pepper until clear, about 4 minutes. Add rice and mix thoroughly. Allow rice to sit for one minute and add wine to deglaze. Reduce by half. Slowly start adding a ladle at a time of stock and stir until absorbed. Repeat until all the stock is combined and absorbed, and rice is al dente.

Step 2: In an oven, roast the ramp bulbs until golden brown and season with salt and pepper to taste.

Step 3: Sauté ramp leaves in butter with salt and pepper.

Step 4: Fold in the ramp bulbs and leaves into the risotto. Add remaining butter, cheese, chives and cream to finish the risotto.

Citrus Butter

Step 1: Place lemon juice, white wine, shallots, pickled ginger and rice wine vinegar into a small saucepan and reduce by half. Add cream and reduce by half again.

Step 2: Blitz the butter cubes using a hard blender. Strain into the saucepan and season with salt and pepper.

Panfried Pickerel

Step 1: Place equal amounts of butter and oil into a saucepan and heat until a light haze rises off the pan.

Step 2: Season pickerel with salt and pepper to taste. Place into the pan with the skin side down. The fish will begin to curl on the sides. Once it turns a light brown colour, flip and fry for another three minutes. Serve over risotto.

Watch Mark McEwan and Lynda Reeves demonstrate a version of this recipe with wild morels and fava beans in Episode 29 of H&H Online TV.

For another delicious recipe from Mark McEwan, try his Fusilli Al Forno pasta recipe.