Ingredients
- 6c veggie broth
- 6T unsalted butter
- 1 1/4c chopped scallions (white and light green parts)
- 1 1/2c Arborio rice
- 1/2c dry white wine
- 1/3c chopped scallions (green tops)
- 1/2c grated parmesan cheese
- white pepper to taste
Directions
In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.Meanwhile, in a large sauté pan, heat 4T of butter and cook the white parts of the scallions, stirring until they’re soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3-4 minutes.
Add 1/2c of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente. The rice may not absorb all the broth, so it’s best to taste the mixture before adding the last 1/2c.
Remove from heat and stir in the remaining 2T butter, the green scallion tops, cheese, and white pepper.