Preparation

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

Sauté the Aromatics

1. In a heavy, large skillet, combine the olive oil and butter over medium-high heat.
2. 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

1. 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

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

Begin Adding Broth

1. 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. After about 10 minutes, when the rice is starting to soften, stir in the chopped dandelion greens.

Finish Cooking

1. 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 ¼ cup of broth and the grated Asiago cheese. Season with salt and pepper to taste.

Serve

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