I learned how to make a proper risotto while in Florence the summer after my junior year of high school at Apicius Culinary Institute. Ever since that summer, I have made many a risotto using the tips that were passed along to me and the other students, the most important being: stir, stir, stir. Attend to your risotto and you will achieve a perfectly creamy consistency. While at the Union Square Greenmarket one recent weekend, I picked up asparagus and ramps and decided upon making a spring risotto. It was truly spring in a bowl. And, the ramps were an even better addition than I might have imagined. Enjoy!

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