1. Preparation:

• Warm the Broth: In a saucepan, warm the vegetable or chicken broth over medium heat. Keep it covered to prevent evaporation.
• Chop the Vegetables: Dice the white bulb of the spring onion and slice the green stems thinly. Coarsely chop the dandelion greens.

2. Sauté the Aromatics:

• Heat Oil and Butter: In a heavy, large skillet, combine the olive oil and butter over medium-high heat.
• Cook the Onion: Add the diced white bulb of the spring onion to the skillet. Cook until soft and translucent, about 2-3 minutes.

3. Toast the Rice:

• Add the Rice: Stir in the risotto rice to coat it with the oil and butter. Cook for 1 minute, ensuring each grain is well-coated.

4. Incorporate the Wine:

• Add the Wine: Pour in the white wine, stirring constantly. Cook until the wine is fully absorbed by the rice.

5. Begin Adding Broth:

• Add Broth Gradually: Add the warm broth, ½ cup at a time, to the rice. Stir continuously and allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
• Add Dandelion Greens: After about 10 minutes, when the rice is starting to soften, stir in the chopped dandelion greens.

6. Finish Cooking:

• Cook Until Al Dente: Continue adding broth and cooking until the rice is tender but still firm to the bite – al dente. This should take another 8-10 minutes.
• Add Cheese: Turn off the heat. Stir in the last ¼ cup of broth and the grated Asiago cheese. Season with salt and pepper to taste.

7. Serve:

• Garnish: Garnish with the sliced green onion stems and any dandelion petals.
• Serve Immediately: Serve the risotto hot, ensuring it maintains its creamy texture.