2 cups arborio or carnaroli rice
1/2 cup dry white wine
5 cups chicken or vegetable stock
1 cup peas
1 cup ramp tops
1 onion diced
1/2 cup grated Reggiano Parmesan Cheese
2 T. extra virgin olive oil
5 T butter
chervil for garnish
salt and pepper to taste
Bring a pot of water to a boil.
Add half the asparagus stalks and cook until
quite soft, at least 4 minutes. Refresh quickly
under cold water. Repeat using the ramps and
peas. Save the asparagus tops for garnish. Put
cooked asparagus bottoms with peas and ramp
tops iin a blender or food processor and add
just enough water to allow machine to puree
until smooth; pass through a coarse sieve and
Put stock in a medium saucepan
over low heat. You will need heated stock for
the risotto. Put oil and 1 tablespoon butter
in a deep nonstick skillet over medium heat.
When hot, add onion, stirring occasionally until
it softens, 3 to 5 minutes. Do not let the onion
brown. Add the rice and stir ocassionally until
the rice turns slightly opaque. Then add the
white wine and cook till the wine evaporates.
Add a pinch of salt. Then add chicken stock
to completely cover the rice. Cook and stir
ocassionally till stock has just evaporated,
then add more stock.
It should take about 20 minutes
for the rice to completely cook. However start
tasting after 15 minutes. At about 18 minutes
add 1/2 the pea and ramp puree and cook till
tender but with a bit of crunch.
Off the heat stir in butter and
parmesan cheese and reserved asparagus tips.
Garnish with remainder of puree as shown in
Add more Parmesan cheese at the
table if needed.
NOTES; It may be better to remove
the onion after the saute and return after adding
wine since onion can burn while the rice is