Psychedelic Purple Risotto

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Cooking is a lot like writing in many ways; the further along I get as both a writer and a cook, the more I notice the similarities. For example, in both writing and cooking, clarity is key. You can fill a sentence with lots of high-falutin words, just like you can fill a dish with lots of high-falutin ingredients, but if the idea doesn’t come across, then you’ve wasted your time. Another similarity? Breaking the rules. It’s fine to break the rules in both writing and cooking–see: Pale Fire, the Cronut–but you’ve got to know the rules before you break the rules. And so it was that on Sunday, I had some purple carrots from my CSA, along with asparagus and red wine, and I decided to go bonkers making something I know how to make very well: risotto.

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Asparagus & Ramp Risotto

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Spring is here at last and that means you’ll find two things at the farmer’s market that you won’t find there any other time of the year: ramps and asparagus.

Sure, you can find asparagus at the grocery store in January, but that asparagus is as far a cry from farmer’s market asparagus as a Monet is to a paint-by-number flower. And ramps, love them or hate them, are here for just a fleeting moment.

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