Ginger Risotto

By loves2bake

The beloved ginger root, that ubiquitous Asian ingredient, is paired with Italian Arborio rice in this super-simple risotto. The most important thing to remember when making a risotto is to never let it rest while on the burner: stir, stir, stir! In Italy a risotto is usually served as a primo piatto, after the starter and before the main dish. I've included this recipe with the main courses because I think that risotto can hold it's own as an entree, rather than a starter. And it is a great main course option for vegetarians if you substitute vegetable stock for the chicken stock.

Ingredients

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

Preparation

Step 1

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

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