Ginger Risotto Recipe
- 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
- Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
- Heat the oil in a large sauté 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.
- 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.
- Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.
