I love when Spring begins to bloom. The Farmer's Market started last week on the Nicollet Mall. Although there wasn't much to choose from I was able to get some morels. The hubby and I then went to Whole Foods in Edina (mainly out of curiosity to see the new store) and I was able to pick up some asparagus and ramps. If you haven't used ramps before you need to go and get some. I lovely them grilled and use the leaves to make ramp butter.
So on Saturday night, we had good friends over for dinner. Since I had these wonderful ingredients I decided to make a Spring inspired risotto. Of course as I was making it I did say to the hubby "Risotto is usually a dish that gets Top Chef contestants eliminated." Yeah no pressure for me!
The risotto turned out lovely and creamy so I felt this was a good one to share.
1/4 lb Morels (though any mushroom would be fine)
3 good size ramps chopped including the leaves (if you can't find garlic and spring onions mixed would work)
1 supermarket bundle of asparagus cut in bit size pieces
1 cup Arborio Rice
1 cup of good white wine (I used a semi sweet Spanish wine)
2 cups stock (I used chicken since this was a side dish to chicken, I would normally use vegetable)
1 pat of butter
1/2 cup of Parmesan cheese (grated)
salt and pepper for taste
In a large pan drizzle in the oil and butter (Adjust to the type of pan you are using). Add in the asparagus and ramps. Saute for a few minutes then add in the mushrooms. Season at this time with the salt & pepper.
As the rice is creamy add in the cheese and a little more pepper. Serve hot!