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Risotto with Cheese and Spring Onions
Category: Polenta, Rice
Serves: 4
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Ingredients:
2 T. olive oil 1 T. minced garlic 3 c. thinly sliced leeks (white and pale green portions only) 1 c. chopped sweet onions 10 green onions chopped (keep the white and green portions separate) 3/4 t. salt 1/2 t. white pepper 2 c. uncooked Arborio rice 6. hot chicken broth 1/2 c. dry whiteƒ wine 3 T. fresh snipped chives 2 T. butter 1/3 c. freshly grated Parmesan cheese
Directions:
In a heavy sauce pan, heat the oil and gently sauté the garlic and leeks over medium low heat for 5 minutes. Add the sweet onions and the white portions of the chopped green onions and cook another 5 minutes. Add the salt and pepper, raise the temperature to medium, and the rice, and continue cooking and stirring, until the grains are glossy but not brown. Meanwhile, in a saucepan, bring the chicken broth to a boil then reduce heat and keep just under simmer. Add the white wine to the rice and cook, stirring occasionally, until the wine has been nearly absorbed. Now begin adding the broth, a ladleful at a time, stirring and simmering between additions until the liquid has been nearly absorbed. Keep the rice and broth simmering at all times if possible. Continue adding broth until the rice releases its outer layer, turns creamy, and the grains are firm but not hard in the center, about 20 minutes. When ready to serve, stir in 2 T. chives and the reserved green portion of the green onions. Stir in the butter and parmesan, adjust the seasonings, garnish with the reserved chives.