This risotto is a celebration of the best of spring’s bounty, hence the name: Spring Garden Risotto.
I was inspired by a spring garden and the contrast between all the vibrant colors of the blooming flowers and the rich greens beneath them.
This risotto has my two favorite spring ingredients: ramps and morels.
Ramps are a wild leek that have a mild oniony/garlicky flavor and an aroma that is intoxicating.
Morels are my second favorite mushroom after porcini and you can find them fresh during the spring (although I use dried morels in this recipe).
This recipe is perfect for entertaining because you can make a big batch in one pot and it is a very impressive show-stopper. You can also cook it partially in advance cool it on a baking sheet and finish it to order so you’re not slaving over it when guests are over.
Also, the flowers are edible and oh-so-pretty.
This is how my spring garden risotto feels: Continue reading