Ramps, or wild leeks, are one of the fleeting pleasures of early spring. Their pungent, almost spicy garlicky-onion flavor mellows a bit with cooking, and this creamy risotto is the perfect vehicle to show them off, paired with two other spring vegetable stars, morels and asparagus.
This recipe is excerpted from Fine Cooking in Season.
Although I hate to address all the changes made to the original recipe, I did make changes due to availability and preferences. Used leeks 'cause couldn't find ramps. Hate mushrooms so left them out. All else the same, but reduced by half for a three serving solution since just hubby and me. This was excellent when paired with grilled pork chops with a rub of dried thyme, allspice, salt and pepper. Lydia, thank you very much! Highly recommend!
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