Ramp Risotto with Shaved Porcini

• 3 cups chicken stock
• 2 tablespoons unsalted butter
• 1/2 pound of ramps, stalks thinly sliced and leaves chopped (about 1 1/2 cups)
• 1 cup carnaroli rice
• 1/2 cup white wine
• Kosher salt
• 1 cup grated Parmigiano-Reggiano
• Extra-virgin olive oil, for drizzling
• 1/4 pound small, extra-firm fresh porcini, wiped clean

1. Heat the stock in a saucepan and keep warm on the stove.
2. Heat the butter in a large saute pan over medium heat.
3. Add the ramps and saute until soft but not colored, 2 to 3 minutes.
4. Add the rice and stir to coat.
5. Add the wine and cook, stirring, until the wine is absorbed by the rice.
6. Add a pinch of salt.
7. Add 1 cup of the chicken stock.
8. Cook, stirring occasionally, until the stock is absorbed, 5 to 6 minutes.
9. Add another cup of stock, stirring, until absorbed.
10. Add the remaining 1 cup stock in stagesnot all of the stock may be necessary.
11. When finished, the rice should be toothsome but not crunchy.
12. If necessary, continue to add liquid to achieve the desired consistency.
13. When that liquid has been absorbed, add the cheese and stir gently.
14. Season with salt to taste.
15. Divide among 4 plates and shave the porcini over each using a mandoline.
16. Drizzle with olive oil and serve.

chicken stock, unsalted butter, ramps, carnaroli rice, white wine, kosher salt, extravirgin olive oil, porcini

Taken from www.epicurious.com/recipes/food/views/ramp-risotto-with-shaved-porcini-383860 (may not work)