Last year, we planted our first crop of asparagus and were delighted to see the spears shoot up from the earth at the same time the woods filled with ramps—those mild and garlicky wild onions that gave Chicago its name. I just had to pair the asparagus and ramps together in a recipe. Having done a book, Risotto & Beyond (Rizzoli), featuring 100 Italian rice recipes that I tested and wrote about for Chef John Coletta, risotto seemed the perfect transport. Note: For a little added earthiness, you can add a handful of sauteed mushrooms to the mix when you stir in the ramps and asparagus.
