ramp risotto with sautéed wild shrimp, asparagus, spring peas

While the birds and the blooms most certainly delight, it is the presence (and present!) of ramps that is our favorite marker of the seemingly elusive spring season. To dust the winter sludge from memory, ramps are wild leeks that entice not only for their distinctive taste but also their unique growing habits. Not typically cultivated or farmed, ramps grow wild and thrive in rich, moist woodlands. Harvesting ramps involves foraging in their natural habitat, making them a truly wild and seasonal delicacy.  We're showcasing ramps three ways in this dish: sautéed, raw, and as a pesto. It will all be topped with seared wild shrimp. A dish not to be missed.

We use the most delectable carnaroli rice (Acquerello) from northern Italy to make our risotto. Fun fact: Acquerello is the only risotto rice that adds its germ back in (the germ is where all the nutrients are located), which allows it to cook like white rice, but have all the added health benefits of brown rice.

If you would prefer this with a different protein, please indicate in the notes.

Ingredients: wild shrimp, carnaroli rice, yellow onion, garlic, biodynamic white wine (for deglazing only), homemade vegetable broth, asparagus, peas, pea shoots, ramps, Sicilian extra virgin olive oil, Sicilian sea salt, black pepper, garlic granules, onion granules