Asparagus risotto with ramson bud

Yesterday I collected a bunch of ramson buds and leaves. From the leaves I prepared ramson oil and decided to use it in an asparagus risotto with fried ramson buds.

I have already published a bunch of risotto recipes, so therefore I only write about the oil. Actually it is inspired by The Cook's Book where I found a recipe for making herb oil. Simply bring water to boil and add ramson or any oder herb you desire, leave it there for some minutes, after puree with oil, for example sunflower, sieve and add some olive oil at the end. It is easy to prepare and it can be kept in the fridge for up to a week.