Over 4th of July weekend we had dinner at a local place and I tried a bite of ginger risotto. I wanted to try and recreate it because I couldn't stop thinking about it. So here is what I did.
Ginger butter risotto
Ingredients
8 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 ( I used Dry riesling)
3 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano reggiano cheese
Salt and freshly cracked pepper to taste
4 T chopped cilantro
Preparation
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 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.
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, cilantro, and the Parmesan. Season with salt and pepper and serve immediately.
