Spring onion risotto - martha stewart living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | tablespoons | Minced shallots (about 4) |
| 1 | tablespoon | Minced garlic |
| 2 | cups | Sliced leeks (2 large or 4 small), white parts only |
| 10 | Scallions, sliced, green and white parts separated | |
| ½ | Vidalia or other sweet onion, chopped | |
| Salt & freshly ground pepper | ||
| 2 | cups | Arborio rice 6 C chicken stock, preferably homemade |
| ½ | cup | Dry white wine |
| ¼ | cup | Snipped fresh chives |
| 2 | ounces | Taleggio cheese |
| ¼ | cup | Freshly grated Parmesan |
| Chive blossoms, for garnish | ||
Directions
1. Heat oil in a large, heavy saucepan over low heat. Add shallots and garlic and cook for 5 minutes, or until soft, Add leeks, scallion whites, and onions, raise heat to medium, and cook until very soft, 8 to 10 minutes. Season lightly with salt and pepper. Add rice and cook, stirring, for 4 to 5 minutes, or until grains are glossy.
2. In a large saucepan, bring stock to a simmer. Add salt to taste.
Raise heat under rice to medium high, add wine, and cook, stirring, until wine is nearly absorbed. Add a ladleful of stock and cook, stirring, until liquid is nearly absorbed. The rice should be simmering at all times. Continue stirring in stock a ladleful at a time until rice is creamy and fim but not hard in the center, 15 to 20 minutes.
3. Stir in chives, rcscrving some for garnish, and half the scallion greens, discarding the rest. Cook for 1 minute, Stir in cheeses, adjust seasonings, and garnish with chives and chive blossoms, if desired. Serve immediately.
NOTE: If you can't find Taleggio, substitute one or two tablespoons of unsalted butter, and increase the Parmesan to one-half cup.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary Submitted By FRED TOWNER On 10-17-94