BÄRLAUCH RISOTTO

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Martin Zwick
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Joined: July 3rd, 2009, 1:20 am
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BÄRLAUCH RISOTTO

#1 Post by Martin Zwick » March 26th, 2020, 4:10 am

I publish this recipe every spring, I know. BUT it is such good and such simple. I made it yesterday on the countryside, it will warm your soul.

https://www.wineberserkers.com/content/?p=2134

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„ When this is all over, nobody will admit to ever having supported it“

David Frum

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Jared Wagner
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Re: BÄRLAUCH RISOTTO

#2 Post by Jared Wagner » March 26th, 2020, 12:59 pm

Looks amazing, Martin! Will have to give it a try. After making your Swiss Mountain Pie, I can always trust your recipes. :)

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Martin Zwick
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Location: Berlin

Re: BÄRLAUCH RISOTTO

#3 Post by Martin Zwick » March 26th, 2020, 1:33 pm

Jared Wagner wrote:
March 26th, 2020, 12:59 pm
Looks amazing, Martin! Will have to give it a try. After making your Swiss Mountain Pie, I can always trust your recipes. :)
DANKE

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Martin
„ When this is all over, nobody will admit to ever having supported it“

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AndyK
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Re: BÄRLAUCH RISOTTO

#4 Post by AndyK » May 4th, 2020, 8:53 am

Thanks, Martin! I made this yesterday and it turned out fantastic!

Ramps season here in the US is usually just 2-3 weeks late April/early May and they are hard to find... We buy whatever we can to make risottos, pastas, pickles, etc. I liked the idea of making a ramp butter first and adding that (I usually just add chopped ramps and some butter separately towards the end). It really infused the flavors and it's great to have some in the freezer to prolong the season :)
k0berl

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