Spring Onion Risotto with Shrimp!
Use 4 purple spring onions. Boil the green tops, blanch, purée with extra virgin olive oil and salt and pepper and water until smooth.
Mince one bulb and halve the other three. Set aside.
Heat olive oil in skillet and put halved bulbs in cut side down and cook to make onion oil for about 20 minutes. While onions are cooking, make risotto. Sauté minced onion and then add arborio rice until slightly toasted. Alternate ladling in warm chicken stock and stirring rice until absorbed before adding more stock. Do this until all stock is added and rice is creamy but al dente. Stir in mascarpone cheese and butter and spring onion purée. Remove from heat and keep warm.
If onion bulbs are tough, discard. Some of them may be tender and sweet. Serve the good ones with dinner. Keep oil in pan. Melt 2 tbsp of butter into the oil. Cook shrimp.
Top risotto with shrimp and sliced scallions.
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