Egg and Spring Onion Risotto

1.In a medium saucepan, keep the chicken or vegetable broth warm over low heat.

2.In a large, heavy-bottomed skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

3.Add the white parts of the spring onions and sauté for 2-3 minutes until softened and fragrant, but not browned.

4.Add the Arborio rice to the pan and stir well to coat each grain with the butter and oil. Toast the rice for about 2 minutes until it becomes slightly translucent at the edges.

5.Pour in the white wine (if using) and stir continuously until it is mostly absorbed by the rice.

6.Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7.While the risotto is cooking, crack the eggs into a bowl and whisk them lightly with a pinch of salt and pepper.

8.When the risotto is just about done and still creamy, remove the pan from heat.

9.Quickly stir in the whisked eggs, stirring vigorously to combine and gently cook the eggs with the residual heat, creating a silky texture without scrambling them.

10.Add the remaining 2 tablespoons of butter, the grated Parmesan cheese, and the green parts of the spring onions. Stir well to combine and season with salt and freshly ground black pepper to taste.

11.Cover the pan and let the risotto rest for 2 minutes to allow flavors to meld.

12.Serve immediately, garnished with extra Parmesan and a few spring onion greens if desired.