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Ingredients

• 4 cups chicken stock (32 ounces)
• 1 heavy pinch saffron (about 30 threads)
• 1 bunch asparagus spears – larger stalks are fine
• A bunch or few handfuls of ramps (wild leeks) or 1 bunch spring onions (4-5) or 2 small leeks or 1 bunch scallions
• 3 tablespoons extra virgin olive oil (EVOO), divided
• 3-4 cloves spring garlic, peeled and thinly sliced or 2 large cloves purple garlic, finely chopped
• Salt and pepper
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup fresh green peas, shelled (optional – I add them in when they are in season)
• Juice of 1/2 lemon
• 3 tablespoons butter
• A couple handfuls of freshly grated Parmigiano Reggiano cheese

Description

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Rachael Ray