Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 6 cups vegetable or chicken broth
- 1 spring onion (white bulb chopped into ¼” dice, green stems thinly sliced)
- 1 cup risotto rice (Vialone Nano, Carnaroli, Arborio)
- ½ cup white wine
- 1 bunch dandelion greens (washed and coarsely chopped)
- ½ cup grated aged Asiago cheese
Instructions
- Combine the oil and butter in a heavy, large skillet over medium-high heat.
- Warm the stock in a saucepan, covered to keep it from evaporating.
- Add the chopped white bulb of the onion and cook until soft and translucent, about 2-3 minutes. Stir in the rice to coat with the oil, and cook for 1 minute.
- Add the white wine and stir, cooking until absorbed by rice. Begin to add the broth, ½ cup at a time, stirring after each addition and waiting until the broth is absorbed by the rice before adding the next ½ cup.
- After about 10 minutes of cooking, when the grains of rice are beginning to soften, stir in the chopped dandelion leaves.
- When the rice is tender, but still firm to the bite – al dente, turn off the heat. Add in a last ¼ cup of broth and the grated cheese. You likely will not use all of the stock – you should cook just until done, not until the stock is gone! The amount of cooking time will depend greatly on the type of rice, the age, and relative humidity, so use your judgement. Season with salt and pepper, garnish with the sliced green onion stems and any dandelion petals, and serve immediately.
- Category: Main, Primi
- Cuisine: Italian