Iron Chef Onion: Scallion Risotto

[Marie]

8 cups vegetable broth
4 tablespoons (1/2 stick) butter
3 bunch green onions
2 cup arborio or medium-grain rice
1 cup dry white wine
1/2 cup freshly grated Parmesan cheese
4 tablespoons mascarpone cheese
2 teaspoon finely grated orange peel


Preparation: Separate the scallions into white and green parts, finely chopping the whites and thinly slicing the greens, and set aside in separate bowls. Grate the peel of the orange and set aside two teaspoons, discarding the remainder of the orange. Bring broth to simmer in medium saucepan over medium heat, then reduce heat to low and keep warm.

Melt butter in large saucepan over medium heat. Add chopped white part of scallions and cook until soft, stirring often, about 6 minutes. Stir in rice and let toast for 2 minutes. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 3 minutes. Add broth, about 1.5 cups 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.