Risotto with Lemon and Scallions

I think I have found my new favorite risotto recipe!  The flavors are so bright and fresh and it is deliciously creamy, like any good risotto should be.  When the days are short and the weather is cold I'm definitely coming back to this recipe.  I think it would be DIVINE served aside some grilled salmon, but I just served it with a green salad.  Either way, it's quite tasty.

(adapted from Vegetarian Cooking for Everyone by Deborah Madison)

4 bunches scallions (yes, 4 - just the white part and an inch or two of green)

1 tbsp plus 1 tsp olive oil

salt and pepper

5-6 cups broth or stock (I used chicken, the original recipe called for vegetable)

1/3 cup finely diced shallot

1 1/2 cups arborio rice

1/2 cup white wine

1/2 cup chopped parsley

8 basil leaves

zest of one lemon

1/3 cup grated Parmesan

Slice the scallions thinly. Cook them in 1 tsp of olive oil until soft, about 3 or 4 minutes.  Season with salt and pepper and set aside.

Put the stock in a saucepan and bring to a simmer.  Keep it simmering as you use it.

Chiffonade the basil leaves and set aside.

Put the remaining tablespoon of oil in a wide pan.  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 until absorbed.

Remove the cover, and add the stock 1/2 cup at a time, stirring constantly, and waiting until the liquid is absorbed before the next addition.

When the rice is almost finished cooking, add salt and pepper to taste, stir in the scallions, and cook for one more minute.

Remove from the heat, stir in the basil, parsley, and lemon zest, and sprinkle with parmesan before serving.