准备

• In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set aside.
• Bring the broth almost to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer.
• 用中火加热至少10英寸宽或类似尺寸的荷兰烤箱，用中火加热橄榄油。加入洋葱和1/2茶匙。盐，慢慢煮，用木勺经常搅拌直至变软，8至10分钟。加入1/2杯水，将热量降低至中低点，然后继续烹饪，直到水完全消失，洋葱柔软而闪闪发光，但不褐色，再过5至10分钟。
• Add the rice to the pan and raise the heat to medium. Cook, stirring constantly, to coat the rice with the oil, about 3 minutes. Toasted rice should still be white and glistening, but you should hear a clicking sound when you stir it.
• 倒入葡萄酒并煮熟，不断搅拌，直到大部分被吸收为2至3分钟。
• Stir the mushrooms and their soaking liquid into the rice, and cook, stirring, until the liquid is mostly absorbed.
• Ladle in 1-1/2 to 2 cups broth to barely cover the rice and stir constantly. Add another 1/2 tsp. salt, adjust the heat to maintain a gentle simmer, and keep stirring. When all the liquid has been absorbed and the rice is dry enough that your stirring spoon leaves a trail showing the bottom of the pot, ladle in another cup of broth, again stirring until it’s all absorbed. Continue adding broth in 1-cup increments, always stirring, until the rice is nearly but not fully al dente; this is usually 12 to 16 minutes after the first addition of liquid.
• 当距离Al dente几分钟的时间里，炒坡道和芦笋。
• 添加了5杯液体（从第一次液体添加到16到20分钟）之后，请品尝大米以确定它是否是Al Dente且令人愉悦的奶油。如果是这样，请立即将其从热量中取出。否则，让它烹饪更长的时间，掺入更多的汤。轻轻搅拌奶酪和欧芹，立即食用。