4 bunches scallions
3 T butter
1/2 cup golden raisins
1 tablespoon or so olive oil
Salt and pepper
5 1/2 to 6 1/2 cups vegetable stock
1/3 cup finely diced shallot
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup creme fraiche
1 cup chopped fresh parsley
4 thinly slivered basil leaves
2 t grated lemon zest
1/3 cups freshly grated parmesan
Trim and thinly slice the scallions. Cook them in 1 T butter until softened, 3 to 4 minutes, then season with salt and pepper and set aside. Saute the raisins in the olive oil until the raisins puff up. Set aside.
Have the stock simmering on the stove. Melt the remaining butter in a wide pot. Add the shallot and cook over medium heat for 3 to 4 minutes, stirring frequently. Add the rice, stir to coat the grains, and cook for 1 minute. Add the wine and simmer until it's absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it's absorbed. Begin adding the rest in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next. When the rice is nearly finished cooking, stir in the scallions, raisins, and creme fraiche and cook for 1 minute. Add the parsley, basil, and lemon zest. Taste for salt, season with pepper, and serve with a dusting of cheese.
Source: Frith Gowan
Prepared by: Frith for the August 2004 meeting