Wild Ramp Risotto
This unique version of risotto is made using a combination of Arborio rice, which is standard for risottos, and wild rice, which goes well with the wild flavor of the ramps.
Place the olive oil in a saucepan and heat it over medium heat. Add the ramps and garlic. Cook until soft.
Add the Arborio rice. Cook for one or two minutes, stirring constantly. Begin adding the hot stock, gradually, about a half cup at a time. When the stock is absorbed, add a small amount more, stirring all the while. Try to resist the urge to add all the stock at once - it really does make a difference. Keep adding the stock until it has all been absorbed by the rice. What we're looking for is a creamy consistency, but with a little al dente 'bite' to the rice.
During the last few minutes of cooking, add the cooked wild rice.
Finish by gently sirring in the thyme butter and Parmesan cheese. Season with salt and pepper.
Fresh Thyme Butter
Combine ½ pound of room temperature butter and two tablespoons of fresh thyme leaves in a food processor. Process until smooth. Season with salt to taste.