serves 4
5 cups vegetable stock
3 tablespoons butter
3/4 cup chopped ramp bulbs
1 cup Arborio rice
1/2 cup dry white wine
3/4 cup chopped ramp leaves
1 cup freshly grated Asiago cheese
1 tablespoon lemon zest (if available, Meyer lemon zest is lovely here)
Sea salt and freshly ground black pepper
Warm the stock in a medium saucepan over medium-low heat.
Meanwhile, melt the butter in a large heavy-bottomed saucepan or risotto pot. Add the chopped ramp bulbs to the butter mixture and allow to sauté for 2-3 minutes or until just tender.
Add the rice and stir to coat all the grains with butter. Sauté the rice for 2-3 minutes until the rice begins to look chalky. Then add the wine and cook for 2-3 minutes, stirring, until all the moisture has been absorbed and the aroma of alcohol has dissipated.
Begin adding the stock, one cup at a time, to the pan, stirring until the liquid is fully absorbed by the rice.
Continue to add stock, one cup at a time, stirring constantly. Continue this process until the rice is cooked through but still a little al dente, about 30 minutes total (if you run out of stock, you can substitute hot water towards the end).
Turn off the heat, add the chopped ramp greens, lemon zest, and Parmesan cheese. Mix well to incorporate, then season to taste with salt and freshly ground black pepper.
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