Spring Onion Risotto
March, 2007

Serves 8 / Silky Arborio rice makes a perfect foil for slow-simmered spring onions in this classic risotto dish.

2 medium yellow onions or 6 large spring onions (cipollini would be great for this)
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic, finely sliced
2 cups low-sodium vegetable stock or broth
3/4 cup Arborio or Carnaroli rice
1/4 cup dry vermouth or white wine
1/4 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
1/2 Fresno chili, finely chopped, for garnish

1. Chop onions, separating white and green parts if necessary (green parts will be added toward the end of cooking).
2. Start with a large, cold, thick-bottomed pot. Add onion whites, olive oil, and garlic. Heat pot over low heat and stir until translucent, about 15 minutes. Meanwhile, in a separate pot, bring stock or broth to a simmer.
3. When onions are ready, add rice and stir to coat. Add vermouth or wine and stir gently. Add just enough simmering stock or broth to cover rice. Stir gently to distribute liquid evenly. Simmer on medium-low heat, about 20 minutes. (If you still have some stock left, you can add it after about 10 minutes and stir gently. We try not to stir our risotto too much because it gets starchy.) Once rice is al dente (soft with a slight firmness), add mascarpone cheese, Parmesan cheese, and onion greens, if using. Add salt and pepper to taste. Serve, sprinkled with chopped Fresno chili pepper.

Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com).





PER SERVING: 147 cal, 31% fat cal, 5g fat, 1g sat fat, 7mg chol, 3g protein, 22g carb, 1g fiber, 124mg sodium