Springtime Risotto with Morel Mushrooms and Grilled Ramps
The creamy risotto started in a large saute pan over med-high heat with 2 tsp. of olive oil and 2 tsp. of Earth Balance.
To the pan add 1 small shallot, minced, 3 cloves of garlic, minced, salt & pepper and cook for 2-3 minutes.
Add in 1 cup of (optional pecan-wood smoked) arborio rice and stir to coat until the rice looks chalky, about 2 minutes.
Add 1/2 cup of white wine and deglaze the pan until the wine evaporates. Then add about 2 1/2 cups of hot veg stock, stir to combine, bring to a boil, reduce the heat to a simmer and cook 7-8 minutes.
Next add, 2 additional cups of hot veg stock and cook and additional 7-8 minutes until cooked through and creamy (about 14-16 minutes total).
At the end of cooking add the zest of 1/2 small lemon, 1 tbs. Earth Balance and 1/4 cup of nutritional yeast. Stir to combine, check for seasoning.
Finishing off the risotto were grilled ramps (marinated in 1 tsp. olive oil, 1 tsp. tamari, cracked pepper to taste, grilled 4-5 minutes) & pan-fried morel mushrooms (cut in rings, soaked, cooked in olive oil with a splash of tamari, and fresh pepper, cooked 5-6 minutes).