- 1 cup Congaree and Penn Jupiter rice
- 1 large shallot, diced small
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine, such as Pinot Grigio
- 6 cups Parmesan broth
- 6 ounces fresh shelled peas
- 2 tablespoons ramp butter
- 2 tablespoons ramp puree
Saute rice in a medium pan along with shallot and 2 tablespoons unsalted butter until rice becomes opaque. Add white wine and cook on medium heat until wine has evaporated. Slowly start adding broth by the cup full and constantly stirring the rice. (Not all the broth may be needed). After about 20-25 minutes rice should be creamy and al dente. Finish risotto by stirring in ramp puree, ramp butter and peas. Season to taste with kosher salt and fresh cracked black pepper.
To make ramp butter: Chop up 1 bunch ramps. Mix into 1/2 pound softened butter. Store in refrigerator until ready to use.
To make ramp puree: Puree 1 pound ramp leaves and 1/4 cup olive oil in a food processor until well combined.
NOTE: If ramps are not available, substitute green onions.