SPRING ONION RISOTTO

5 cups vegetable or chicken broth + 2 cups water
1 tablespoon olive oil
1/4 cup chopped green garlic, or 2 cloves garlic, sliced
1/2 cup chopped shallots
1/2 cup chopped green onion
1 teaspoon kosher salt + additional to taste
1 1/2 cup Carnaroli or Arborio rice
1 cup dry white wine
1/4 cup minced chives
3 tablespoons butter
1/4 cup pecorino or Parmesan cheese (optional)
1/2 lemon, juiced

Put the broth and water in a medium saucepan over medium heat.
Heat the olive oil in a large, wide pot over moderate heat. Add the green garlic, shallots, green onion and 1 teaspoon salt and saute until soft, but not colored.
Add the rice and stir constantly until it is hot, about 3 minutes. Add the wine. When it evaporates, begin adding the hot broth, 1/2 cup at a time. Stir and only add more when the previous addition has been absorbed. With each new addition of broth, stir to distribute the broth and allow the rice to absorb the liquid. This should take about 15-25 minutes depending on the rice. If you run out of broth before the rice is cooked -- it should be creamy, but still have a little bite in the center -- add hot water; don't add more broth.
As the rice is finishing, stir in the chives, butter, cheese and lemon juice and salt to taste.
Serves 4