The Holy Grail

Ya know how archaeologists spend their entire lives and careers searching for that one treasure, their Holy Grail. When it comes to risotto, I am in search of my treasure too. Many moons ago, I dined at the Union Square Café. I had, of course, the three-onion risotto. Oh my dear lord, was it the best risotto I have ever had!? Ya huh! The menu of course said what was in the risotto but didn't really give any clues to the method.

Here is a picture of the dish that I found on the web:

The ingredients seem to be caramelized vidalias, Greenmarket spring onions and chives. Since when are chives onions anyway?? I know they have an 'oniony' flavor, but....

So I think I have worked out that I need to first caramelize some vidalia onions, then put in the spring onions, and then the rice. I think the chives go in last but I can't figure out how that green pesto-ey look gets into the risotto. I don't think there was pesto in the dish at all, but it was a long time ago, and I can't be sure.

Also, the lovely Fiona gave me a link to an article that describes in detail the right type of risotto rice needed for a particular look. I remember the dish being creamy, but not entirely soupy. I think they must have used carnaroli rice. Lots of parmigiana reggiano mixed in with what was left of the chicken stock should have resulted in that gorgeous creaminess. Hmmmn.

The quest continues...