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 »