Saffron and Spring Onion Riso Risotto

Unlike standard risotto rice, Riso is a pasta. This rice-shaped pasta makes for a lighter but equally as delicious risotto. This recipe makes good use of extra onions lying around.

Ingredients:

-dry Riso pasta...180 oz per person or a little more if it's the main course
-grated parmesan cheese or fancier hard cheese if you have it
-1-2 small yellow onions cut in half length-wise then thinly sliced width-wise
-1 bunch spring (green) onions thinly sliced
-veg bullion or broth ~8 cups (I recommend make this as you go)
-saffron strands (really big pinch)
-balsamic vinaigrette (the nicer the better, but if you're using cheap cheese then save the good stuff for another time)
-olive oil 1/3 to 1/2 cup
-butter (a pad per serving)
-dried basil

Directions:

-heat the oil in a large pan or wok and add the yellow onions. Fry slowly till onions caramelize (10-20 min) and are a deep golden brown.
-at the same time you are working the onions, heat up broth in a soup pot on the burner next to your onions.
-once this has reached a simmer, add saffron and basil to let diffuse. Turn heat to low.
-when onions are caramelized, add Riso and stir to cover with oil or a minute or two.
-ladle-full at a time, start adding the broth to the onions/Riso. Wait till liquid has been absorbed before adding more broth.
-Stir stir stir!
-After 10 minutes or so of doing this start testing the rice for done-ness (al dente)
-When Riso is close to being ready, add spring onions and stir.
-Add butter and stir.
-Add cheese and stir.
-Add more liquid as necessary....Riso should be smooth and creamy by now.
-Add some balsamic to taste.
-Serve with balsamic.