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
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