Spring Green Risotto

• 1 pound ramps, cleaned
• 2 tablespoons olive oil
• 2 cups arborio rice
• 2 cups dry white wine
• 3 cups chicken or vegetable broth or water, warmed
• 1/2 pound spring greens (spinach, dandelion or watercress), roughly chopped
• 6 tablespoons unsalted butter
• 1 cup grated Parmesan
• 2 tablespoons fresh thyme
• Salt and freshly ground pepper to taste

1. Cut off ramp bulbs.
2. Thinly slice greens, and chop bulbs coarsely.
3. Reserve about 2 tablespoons bulb.
4. Place a heavy pot over medium-high heat and warm olive oil.
5. Add chopped ramp bulbs and greens.
6. Toss quickly to soften, about 2 minutes.
7. Add rice, and stir for several minutes.
8. Add wine, stir and cook for 2 to 3 minutes.
9. Begin adding the warmed broth, a cup or so at a time, stirring and cooking for 5 to 15 minutes between additions.
10. When rice has lost its rock-hard center, add spring greens.
11. Stir, and add the reserved ramp bulbs.
12. When greens have wilted, add butter and half the cheese.
13. Taste.
14. Each grain of rice should have a firm center, and the mixture should be soupy.
15. If necessary, add more water or broth and cook a few minutes, stirring occasionally.
16. Add thyme, season with salt and pepper and serve, garnished with remaining grated cheese.

ramps, olive oil, arborio rice, white wine, chicken, spring greens, unsalted butter, parmesan, thyme, salt

Taken from cooking.nytimes.com/recipes/7821 (may not work)