SCALLION RISOTTO

Scallion Risotto image

Provided by William Matthews

Categories dinner, lunch, quick, appetizer, main course, side dish

Time 40m

Yield 6 first-course servings

Number Of Ingredients 8

Ingredients

6 cups homemade chicken broth (or use 4 cups canned with 2 cups water)
6 tablespoons unsalted butter
1 1/4 cup chopped scallions (use the lower white and light green parts)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/3 cup chopped scallions (use the green tops)
1/2 cup grated Parmesan or grana cheese
White pepper to taste

Steps:

In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last 1/2 cup.
Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 0 grams