Pheasant Back Mushroom and Wild Ramp Risotto

It was another unsuccessful attempt to find morels but I ended up with a basket of young pheasant backs and ramps.

The risotto was cooked simply with chicken stock, sherry and a hunk of parmesan rind. The mushrooms were first sauteed with thyme and folded into the simmering risotto. Ramp pesto was incorporated at the end to keep it’s brightness and color. I reserved a few crispy slices of the mushrooms to add as a garnish on top along with more freshly grated parmesan. See video below.