Best 2 Green Onion Risotto Recipes

In the culinary realm of delectable dishes, green onion risotto stands out as a symphony of flavors, textures, and aromas. This classic Italian dish, originating from the vibrant region of Lombardy, has captured the hearts and palates of food enthusiasts worldwide with its creamy, flavorful rice and the lively crunch of fresh green onions. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article will guide you through the steps of crafting the perfect green onion risotto. We'll explore the nuances of selecting the right ingredients, understanding the delicate balance of flavors, and mastering the technique of achieving that perfect texture – creamy on the inside yet al dente on the bite. So, let's embark on this culinary journey and discover the secrets to creating an unforgettable green onion risotto that will leave your taste buds tantalized and your guests asking for more.

Here are our top 2 tried and tested recipes!

GREEN-ONION RISOTTO

Green-Onion Risotto image

Categories Onion Rice Side Sauté Parmesan Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 bunch green onions, white parts finely chopped, green parts thinly sliced
1 cup arborio or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 tablespoons mascarpone cheese or whipping cream
1 teaspoon finely grated orange peel

Steps:

Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.
Melt butter in large saucepan over medium heat. Add chopped green onions and cook until soft, stirring often, about 6 minutes. Stir in rice. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes. Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes. Stir in sliced green onions, Parmesan, mascarpone, and orange peel. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper.

SAFFRON RISOTTO WITH SPRING ONION, SAFFRON AND GREEN GARLIC

Saffron Risotto With Spring Onion, Saffron and Green Garlic image

This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn't at all sharp, but more like the flavor of leeks. Prepare as you would leeks.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield Serves four to six

Number Of Ingredients 10

Ingredients

About 7 cups chicken stock or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup finely chopped spring onion or leek
2/3 cup finely chopped green garlic (about 2 bulbs)
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
Generous pinch of saffron threads
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1/2 cup freshly grated Parmesan

Steps:

Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.
Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.
Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 906 milligrams, Sugar 5 grams

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Choose Arborio or Carnaroli rice for a creamy texture, and use a flavorful broth.
Toast the rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from becoming mushy.
Add the liquid gradually: Adding the liquid gradually allows the rice to absorb it evenly and prevents the risotto from becoming too soupy.
Stir constantly: Stirring the risotto constantly helps to prevent it from sticking to the pot and ensures that it cooks evenly.
Cook until al dente: Risotto should be cooked until it is al dente, or slightly firm to the bite. Overcooking will make it mushy.
Add butter and cheese: Adding butter and cheese at the end of cooking helps to create a creamy and flavorful risotto.
Garnish with fresh herbs: Garnish the risotto with fresh herbs, such as parsley, chives, or basil, before serving.

Conclusion:

Green onion risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. Using top-quality ingredients, following the tips above, and paying attention to detail will result in a creamy, flavorful risotto that will impress your taste buds. Experiment with different ingredients and toppings to create your own unique risotto recipes.