Recipe from Greg Higgins, Higgins Restaurant and Bar

12 oz. Juniper Grove Tumalo Tomme - grated
2 Walla Walla sweet onions diced 3/8”
1 bunch Green onions – sliced 1/2“
2 Peeled shallots – 1/8” julienne
3 Cloves garlic – thinly sliced
1½ c. Arborio rice
4 T. Extra virgin olive oil
5 c. Vegetable stock
1 c. White wine
2 T. Lemon juice
Salt and Pepper to taste


Bring the stock and white wine to a simmer. In a large saucepan over medium heat sauté the rice, garlic, shallots and Walla Walla sweets in the olive oil for 3-5 minutes until the onions are just translucent. Add 2 cups of the hot stock and stir gently - allowing the rice to simmer. When most of the stock has been absorbed, add another 2 cups of stock and stir again – simmer until absorbed.

Stir in another 1½ cups of stock and taste – adjust seasoning with salt and pepper and begin to fold in the grated tomme. Gently stir and simmer until the risotto attains the desired texture. Fold in the lemon juice and most of the green onions. Remove from the heat and allow to set up for 2-3 minutes. Portion onto plates and garnish with remaining cheese and green onions.