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Risotto

Creamy risotto with fresh ramps and rich feta sauce made with Debic Culinaire Végétop — crafted for bold, memorable flavors!

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Risotto with ramps and feta

Debic Professionals

Debic

Ingredients

For 10 servings

Risotto

200 g ramps

70 g shallots

400 g Carnaroli rice

50 g butter

150 g white wine

1 L white veal stock

Feta sauce

300 g Greek feta, sheep milk

300 ml Debic Culinaire Végétop

Debic products used

Culinaire Végétop 1L

Preparation

Risotto

Blanche the ramps and blitz into a fine puree.

Finely slice the shallots and put it in a pot.

Sweat the shallots together with the rice in the butter.

Add the white wine and cook the rice, stirring frequently.

Cook the risotto al dente, adding a little hot stock at a time.

Take the pot from the heat and emulsify the risotto with the ramp puree and season to taste.

Feta cream

Blitz the feta into the Culinaire Végétop until a homogenious mixture is obtained.

Optionally season to taste and reserve.

Assembly

Arrange the risotto onto the plate and finish with the feta cream, ramp flowers and serve.

Alcohol Dairy Seeds Vegetable

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