Ginger Risotto

Name: Ginger Risotto
Ingredients: 7 cups chicken stock; 1 tablespoon olive oil; 1 medium white onion, finely diced (about 1 1/2 cups); 1 tablespoon plus 2 teaspoons grated ginger; 1 1/2 cups Arborio rice; 1 cup white wine; 2 tablespoons unsalted butter; 1/2 cup freshly grated Parmesan cheese; Salt and freshly cracked pepper to taste

9 ingredients

4 steps

Ingredients

7 cups chicken stock
1 tablespoon olive oil
1 medium white onion, finely diced (about 1 1/2 cups)
1 tablespoon plus 2 teaspoons grated ginger
1 1/2 cups Arborio rice
1 cup white wine
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Salt and freshly cracked pepper to taste

Directions

1

1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
2

2. Heat the oil in a large saute pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
3

3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
4

4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.