Ramp Risotto with Shaved Porcini

Name: Ramp Risotto with Shaved Porcini
Yield: serves 4
Ingredients: 3 cups chicken stock; 2 tablespoons unsalted butter; 1/2 pound of ramps, stalks thinly sliced and leaves chopped (about 1 1/2 cups); 1 cup carnaroli rice; 1/2 cup white wine; Kosher salt; 1 cup grated Parmigiano-Reggiano; Extra-virgin olive oil, for drizzling; 1/4 pound small, extra-firm fresh porcini, wiped clean

December 14, 2011

This risotto is a special springtime treat, not only because of the delicate flavor of the ramps but also because the porcini is allowed to really be the star. I treat it like a fine truffle, shaving it with a mandoline in a shower over each bowl. The heat of the risotto softens the mushrooms ever so slightly, and the shavings add texture and a wonderful fragrance.

Recipe notes

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