Risotto with Ramps and Goat Cheese

Ramps are a spring treat, harvested wild around here. This recipe uses both the bulb part and the leaves and stems, which are also flavorful. I bought a couple bunches at the farmers market last weekend (along with the goat cheese), but we probably won't see them again this time. So if you don't have access to ramps, feel free to substitute scallions or spring onions. The flavor will be a bit different but should work just as well.

These directions are for pressure cooker preparation, but feel free to adapt them to the stovetop. Quantities are the same, but you add the liquid slowly, waiting until each addition of 1/2 cup or so is absorbed before adding more.

2 Tbsp olive oil or butter
1/2 cup chopped ramp bulbs
1 1/2 cups uncooked Arborio rice
3 cups water or veggie stock (I like to use 1 veg bouillon cube)
1 1/2 cups chopped ramp stems and leaves
1 1/2 oz. goat cheese
Salt and pepper

Heat the olive oil or butter in your pressure cooker over medium-high heat. Add the ramp bulbs and saute for 2-3 minutes. Add the rice and cook, stirring, for another 2 minutes or so until it all turns nicely translucent. Add the liquid. Put the cover on, lock it, and bring the cooker up to pressure. Cook for 7 minute at pressure, then remove from heat and release pressure.

Stir in the ramp stems and leaves, goat cheese, and salt and pepper to taste. Serve hot.

Serves 4-5.