Categories: Pasta
Ingredients
- 1 1/2 tbsp olive oil
- 1/2 cup finely sliced scallions, including a bit of the green
- 2 large garlic cloves, minced
- 1 1/2 cups risotto rice, preferably carnaroli
- 1/2 cup dry white wine
- 5 1/2 to 6 cups chicken stock or broth, kept at a simmer
- 1/3 cup heavy cream
- 1 cup shredded smoked cheese, such as Gouda
- 1/3 cup grated Parmesan
- 2 to 3 tbsp Parsley Oil (see recipe)
- 3 tbsp syrupy aged balsamic vinegar
Directions
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Heat the olive oil in a heavy wide 3-quart saucepan, over medium-low heat. Add the scallions and cook, stirring, until soft but not browned, about 5 minutes. Add the garlic and stir for 30 seconds. Add the rice and stir for about 1 minute. Increase the heat to medium, add the wine and stir vigorously until the wine is absorbed, 2 to 3 minutes.
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Add 3 cups of the simmering stock, about 1 cup at a time, stirring constantly with a wooden spoon until each addition of liquid is absorbed. Continue adding the remaining stock, 1/2 cup at a time, stirring after each addition. Cook until the rice is tender, but a little al dente, about 20 minutes total.
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Add the cream, smoked cheese and Parmesan and stir vigorously until the cheese melts, 1 to 2 minutes. Immediately spoon the risotto into serving bowls and drizzle some of the Parsley Oil and balsamic vinegar over each portion. Serve at once.