- 5 to 6 cups sodium-reduced chicken or vegetable stock
- ½ lb morel mushrooms, cleaned
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup minced white onion
- ⅓ cup chopped fresh ramps
- 2 cups arborio rice
- 1 cup freshly grated Pecorino Romano cheese
- 3 tbsp soft creamy cheese, such as Boursin
- ¼ cup chopped lemon thyme
1. Heat the stock to boiling in a medium pot and keep warm on the stove. Trim any dried stems from the morels and slice the larger ones in half lengthwise. Set aside.
2. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the garlic and onion and cook gently for about 10 minutes, until the onion is soft, but not browned.
3. Turn the heat up to medium and add the ramps, morels and rice, stirring to coat for about 2 minutes. Add a ladleful of hot stock to the rice. Stirring gently will help release the starch from the rice, which will create a creamy risotto. Keep the heat at a gentle simmer.
4. Add the next ladleful of stock when the first one is fully absorbed. Continue adding stock, using just enough each time to keep the mixture creamy and saucy as it cooks.
5. Check the rice at the 15 minute mark. The rice should be tender and saucy but still have a slight al dente bite. If it’s too firm, give it a little more stock and a couple more minutes of cooking time.
6. When the rice is almost done, remove it from the heat and stir in the cheeses and lemon thyme. Let the risotto sit for a minute before serving.
7. Divide into four shallow bowls and serve with more grated Pecorino.
Serves 4 to 6.