Spring Risotto With Ramps And Peas

• 12-15 ramps, trimmed: bulbs and slender stems sliced, green tops thinly sliced
• 3 ounces prosciutto, cut into thin strips
• 1/2 red onion, finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3-4 cups chicken broth
• 1 tablespoon unsalted butter
• 1/2 cup parmesan, grated plus extra for passing at the table
• freshly ground black pepper and salt to taste
• coarse sea salt
• 3 tablespoons extra-virgin olive oil
• 1/2 cup fresh or frozen peas

1. Trim off the root end of the ramps and peel off the outer layer. Soak in a few changes of cold water until the water is clean. Chop off the top green leaves, discarding any that are bruised, and set aside. Finely chop the bulbs and slender stems and set aside.
2. Heat the olive oil into a medium heavy pot over moderate heat. Add the chopped white ramps and onion and saute until the onion becomes translucent, about 5 minutes. Add the prosciutto and cook until starts to brown. Add rice and stir until the edges of the rice start to become translucent.
3. Add the white wine. Simmer until the liquid is absorbed, 1-3 minutes. Add chicken broth, 1/2 cup at a time, simmering until absorbed before adding the next cup of broth. rnIt is important to stir often. Continue cooking in this manner until the rice is just tender, and the risotto is creamy. After cooking for about 12-15 minutes, add the peas with an addition of chicken broth. When the rice is al dente, and all of the liquid is absorbed, remove from the heat, stir in the green ramp tops, 1/2 cup of Parmesan, and 1 tablespoonful of butter. Season with freshly ground pepper, garnish with coarse sea salt. Serve, passing additional grated cheese separately.

ramps, red onion, arborio rice, white wine, chicken broth, unsalted butter, parmesan, freshly ground black pepper, salt, extravirgin olive oil, peas

Taken from food52.com/recipes/35306-spring-risotto-with-ramps-and-peas (may not work)