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1
While prepping all of the other ingredients, bring the vegetable stock to boil in a pot. Once it gets going, turn the burner to low and let it sit.
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2
When all the prep is complete, place the pancetta in a cold risotto pan or a deep saute pan and turn the burner on medium heat. Let the pancetta cook slowly until it is nice and crispy - but not burned.
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3
Remove the pancetta from the pan using a slotted spoon and set aside. Save a small amount of the fat rendered from the pancetta in the pan for sauteing the vegetables.
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4
Throw in the onions and cook until translucent. Then add in the mushrooms and saute until tender. Finally, throw in the ramps, season the veggies with a dash of salt, and enjoy the garlic-like scent that is about to take over your kitchen.
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5
After 2-3 minutes, add the Arborio rice to the pan. Give it a good stir or two, combining all of the ingredients and lightly toasting the rice in the process.
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6
Next, pour in the vermouth, stir, and let it simmer until the liquid has almost evaporated.
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7
Next, add 1/2 cup of the warm vegetable stock and stir again until the liquid is almost completely absorbed. Continue to add the stock, 1/2 cup at a time, stirring constantly. In my experience, it usually takes 2 - 2 1/2 minutes for each 1/2 cup of stock.
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8
Once you are finally at the end of the vegetable stock and the rice is tender but still firm to the bite, remove the pan from the heat.
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9
Stir in the Pecorino Romano, a tablespoon of butter and the chiffonade of ramp greens.
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10
Serve the risotto hot, topped with extra Pecorino and the crispy pancetta.
