Scallion Risotto

1. 1

   In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.

2. 2

   Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes.

3. 3

   Add the rice, stirring with a wooden spoon, until all the grains are coated with butter.

4. 4

   Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.

5. 5

   Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed.

6. 6

   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 1/2 cup.

7. 7

   Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.

No additional tips available.