Preparation

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

Sauté the Aromatics

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

Toast 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.

Incorporate the Wine

• Pour in the white wine, stirring constantly, and cook until the wine is fully absorbed by the rice.

Begin Adding Broth

• Add the warm broth, 1/2 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. After about 10 minutes, when the rice is starting to soften, stir in the chopped dandelion greens.

Finish Cooking

• 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. Turn off the heat. Stir in the last 1/4 cup of broth and the grated Asiago cheese. Season with salt and pepper to taste.

Serve

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