Ingredients:
4½ to 5 cups vegetable or chicken broth
6 whole scallions, trimmed
6 tablespoons butter
2 cups Arborio or Carnaroli rice
1 cup dry white wine
1 cup diced smoked ham
1 cup tightly packed, chopped, raw spinach
1/2 cup grated parmesan
Salt
Directions:
1. Heat the broth in a 2-quart pot over low heat and keep warm while you make the risotto.
2. Cut the white and light green parts of the scallions from the dark green part. Finely dice the white and light green parts. Cut the greens thinly, on the diagonal.
3. Melt the butter in a 4-quart, heavy-bottomed pot over medium low heat. Add the diced white and light green parts of the scallion. Cook until the scallions are translucent, 3-4 minutes, but watch carefully that they do not brown. Stir in the rice and coat it well in butter. Raise the heat, add the wine and allow it to evaporate.
4. Add the warm broth, 1 ladleful at a time and allow the rice to absorb it before adding the next ladleful, stirring all the while. Add just enough of the remaining broth until the rice is cooked but still has a bit of a bite, 15-18 minutes. Stir in the ham, spinach, and all but 2 tablespoons of the sliced scallion greens. The spinach will cook in the hot risotto.
5. Stir in the cheese and salt to taste. Transfer the risotto into warm bowls and garnish with the remaining sliced scallion greens. Serve hot.