3 tablespoons butter
2 bunches green onions (chopped and separated)
1 red bell pepper (chopped)
Handful of mushrooms (chopped)
4 cloves of garlic (finely chopped)
2 cups arborio rice
1 cup white cooking wine
1/2 cup freshly grated Parmesan cheese
3 tablespoons mascarpone cheese
2-Add rice and saute so butter cooks into rice about 3 min.
3-Add wine and garlic and cook stirring frequently until most of liquid is absorbed.
4- Add 6-8 cups of chicken 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 min.
5-Stir in green parts of sliced green onions, Parmesan, mascarpone. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper to taste.
6-Plate your risotto and sprinkle remaining green onions on top. Enjoy.