Mushroom-ramp risotto

Ed went and bought $8 worth of ramps. Ramps are a spring veggie, also known as wild leeks, and I guess they can only be gotten in the spring, hence the price tag. But, Ed likes them, and I guess $8 isn't much to him. It also buys a LOT of ramps, so we ended up making a huge batch of risotto, which we couldn't really finish all at once. I think you're not supposed to make risotto in such large quantities, something about the texture, but that's never bothered us. We also had about 6 cups of chopped maitake and shitake mushrooms for the risotto. Straight-up deliciousness!

Mushroom-Ramp Risotto
Makes ~5 servings

1C short-grained white rice
1C white wine
4C chicken or beef broth (beef broth will turn your rice brown-ish)
1/2lb (~6C chopped) ramps
4C chopped mushrooms, you choose the kind
1/4C grated parmesan cheese
Olive oil

Heat the wine and the chicken broth. Put some olive oil (~1tbs?) into a wok or other large frying pan. Once the oil shimmers, add the rice, and stir that around in there for about two minutes. Then add the warm wine. Once the rice has absorbed all the liquid, add ~1/2C of the broth, and keep stirring and adding more liquid until the rice has about quadrupled in size. At some point in there, add the mushrooms and some salt, as the mushrooms will give up their water too. Taste the rice occasionally, and when it tastes done, stir in the ramps, cook for about a minute, and pull from the heat. Stir in the cheese, and serve.

Our rice is all brown colored because we used beef broth instead of chicken - we'd been cooking oxtails with this, and used some of the rich sauce they were braising in for the risotto - it was delicious, but turned things brown. I'll take that sacrifice for that taste.