Directions:

1. Saute onion and garlic in olive oil and butter until soft in a large heavy bottomed pan or dutch oven.

2. Add arborio rice and stir to coat. I prefer to use a wooden spoon.

3. Heat to medium. Add chicken broth, 1 cup at a time. Stir to incorporate the broth. Wait until all the broth has been absorbed before you add the next cup.
4. Before you add the fourth and final cup of broth, add the kale and the ramps and stir into the rice.
5. Add the final cup of broth, stir until the broth has been incorporated and the rice tastes well cooked. If the rice still tastes al dente, add more broth.
6. Optional: If I have shredded parmesan cheese on hand, I will add it to the risotto at the very end.