Ramp Risotto with Shaved Porcini

1. 1

   Heat the stock in a saucepan and keep warm on the stove.

2. 2

   Heat the butter in a large saute pan over medium heat.

3. 3

   Add the ramps and saute until soft but not colored, 2 to 3 minutes.

4. 4

   Add the rice and stir to coat.

5. 5

   Add the wine and cook, stirring, until the wine is absorbed by the rice.

6. 6

   Add a pinch of salt.

7. 7

   Add 1 cup of the chicken stock.

8. 8

   Cook, stirring occasionally, until the stock is absorbed, 5 to 6 minutes.

9. 9

   Add another cup of stock, stirring, until absorbed.

10. 10

    Add the remaining 1 cup stock in stagesnot all of the stock may be necessary.

11. 11

    When finished, the rice should be toothsome but not crunchy.

12. 12

    If necessary, continue to add liquid to achieve the desired consistency.

13. 13

    When that liquid has been absorbed, add the cheese and stir gently.

14. 14

    Season with salt to taste.

15. 15

    Divide among 4 plates and shave the porcini over each using a mandoline.

16. 16

    Drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.