- Heat the stock and, in a separate pan, heat the olive oil.

- Chop the scallions finely and fry it in the oil very slowly until they get slightly translucent.


- Add the rice, turn up the heat and stir it briskly with a wooden spoon for about 2-3 mins. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent.
- Add half glass of Soave Classico and stir until it evaporates.

- Add a good pinch of salt and a ladle of stock, stir until the liquid is fully absorbed.
- Add a glass of Soave and repeat the process adding stock and wine until the rice will take on a creamy consistency as it begins to release its natural starches.
- 
When the rice is soft but still firm to the bite, remove the pan from the heat and add the butter and the grated cheese.
 Serve it right away.

 

The wine to match with this dish is, of course, our Soave Classico well cold.