20rampsabout 1/2 pound, trimmed and sliced, white and green parts
6 to 7cupschicken or vegetable brothor more as needed
1cuparborio or carnaroli rice
½cupdry white wine
1cupfrozen or fresh peas
3tablespoonsfreshly grated Parmesanplus more to serve if desired
Heat the butter and olive oil in a large heavy stockpot or Dutch oven over medium heat. Saute the ramps for about 6 minutes until they are quite wilted.
Meanwhile heat the broth over medium high heat in a separate pot until barely simmering. Lower the heat to maintain a gentle simmer.
Add the rice to the pot and stir until the rice is glistening and starting to become a bit translucent and is well coated with the ramps and oil. Add the white wine to the pot, and stir until it is almost evaporated. Add a big ladleful of broth to the pot and stirring frequently, wait for it to be almost completely absorbed by the rice. Repeat, adding smaller amount as the rice starts to become tender, but making sure that the rice is always a bit soupy and that the liquid never completely evaporated. You do not want it to be dry or clumpy. And if you think you will need more liquid as the amount of broth diminishes -- since it's always a bit of a mystery how much liquid short grain rice will absorb -- just add some more broth or water to the pot.
After about 18minutes, the rice should be fairly tender, and the mixture should be creamy, with the starch that has released from the rice binding the mixture together. Stir in the peas and stir for another two minutes until the peas are cooked. Add another small amount of broth, and the butter and stir until the butter is melted. Stir in the 3 tablespoons Parmesan.
Serve right way, in shallow bowls, with additional Parm on the side if desired.