I’m back with a classic rampion risotto, called rampussoli risotto here. Delicate, spring-like, with a light hazelnut flavor.
I’ve often talked about rampion and if you’ve never tasted it I remind you that it can also be planted in the garden.
It’s a sweet and delicate little green but its peculiarity is the small white root, hence the name raperonzolo from ‘rapa’ (turnip).
Also called campanula (Campanula rapunculus) because its flowers are pretty blue-violet bells.
Here we call it rampussolo and it’s a DeCo product symbol of Villaga: this sweet wild herb is worth trying in soup or risotto as in this recipe. Mine is the simple vegetarian version — tradition calls for pancetta in the soffritto, butter and cheese for the final creaming… for me just oil, sorry. I decorated with Chinese cabbage flowers; you can add any edible flower petals.
If you want to see another idea with rampion:
Rampussolo on black rice polentina
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 18 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 3/8 cups Carnaroli rice
- 1 shallot
- 2 tablespoons extra virgin olive oil
- 3.53 oz rampion leaves
- 4 1/4 cups vegetable broth
- 1 pinch pepper
- 1 tablespoon toasted hazelnuts (chopped)
Steps
Thoroughly wash the rampion, remove the larger leaves and cut the small root into pieces.
Pour a drizzle of extra virgin olive oil into a risotto pot, add the chopped shallot and another drizzle of oil and sweat for a few minutes. Add the rice and toast for a couple of minutes.
Add the rampion leaves and mix gently. Bring the vegetable broth to a simmer and add it one ladle at a time, letting it be absorbed.
Continue cooking for a total of 14 or 15 minutes from the start depending on the rice variety; taste before turning off. Finish by stirring in one tablespoon of oil, adjust salt if needed and add a splash of lemon at the end.
Serve with a sprinkle of pepper and, if you like, a grating or sprinkle of finely chopped toasted hazelnuts.
You can store any leftover rampion risotto in the refrigerator. The next day you can transform it into a sartù of rice or into rice balls.
