pat's Recipe

Green-Onion Risotto

Category: Rice/grain

4 cups (or more) low-salt chicken broth
2 Tbsp butter
1 bunch green onions, white parts finely
chopped, green parts thinly sliced
1 cup arborio
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 Tbsp mascarpone cheese or whipping cream
1 tsp finely grated orange peel

Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.
Melt butter in large saucepan over medium heat. Add chopped gren onions and cook until soft, stirring often, about 6 minutes. Stir in rice. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes.
Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes. Stir in sliced green onions, Parmesan cheese, mascarpone and orange peel. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper.