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1
Shred the scallions finely, separating the white from the green.
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2
Blanch the green scallion in boiling water until tender, then strain.
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3
Melt the butter in a saucepan and add the chopped onion with the shredded whites of scallion.
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4
Cook without letting them brown for a few minutes until softened.
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5
Add the rice and continue to cook for a few minutes.
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6
While the onions and rice are cooking, heat the stock.
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7
Add the stock, a ladle at a time, stirring the rice continuously.
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8
Once the rice has absorbed the stock, add another ladleful and continue to cook and stir; repeat until the rice is tender.
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9
This process will take 20-30 minutes.
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10
While the rice is cooking, boil the diced potatoes until tender.
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11
To finish the risotto add the mashed potatoes and Parmesan, if using, to lift all the flavors, with the diced potatoes and greens of scallions.
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12
Check the seasoning and add salt and pepper to taste; add a little more stock, if necessary, to give a looser, creamier consistency.
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13
Add the mozzarella and let it melt into the risotto or - as I like to do - serve the risotto in bowls and sprinkle the mozzarella on top.
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14
Put the bowls under the broiler to melt the cheese for a few seconds.
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15
Now just drizzle with olive oil and serve.
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16
Note: You could add half the mozzarella to the risotto and use the remainder to sprinkle over the top.
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17
You can also add an extra 2 - 4 tablespoons butter to enrich the dish.
