Ramp Risotto - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
4 ramps
1 small shallot, finely chopped
1 pinch red pepper flakes
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken broth, kept simmering in separate pot on stove
1 tablespoon unsalted butter
2 tablespoons grated parmesan cheese
kosher salt
olive oil, for drizzling

Preparation

In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.
Finely chop ramp greens and stalks, reserving greens for later.
Add shallot, ramp stalks, and pepper flakes to sauce pan and stir until the shallot is translucent, about two minutes.
Add rice to pot and cook over medium heat for two minutes, stirring to coat the rice with oil.
Pour in 1/4 cup of the wine and boil until almost absorbed (a little liquid should remain on top of the rice).
Continue to add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until almost all of the liquid is absorbed.
After adding about 2 cups of stock, add another 1/4 cup of stock, the remaining wine, and a tablespoon of olive oil, continuing to stir.
Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes.
Remove from heat and let the risotto stand for about 30 seconds before adding a drizzle of olive oil, butter, and cheese; stir until well combined.
Season with salt.