Ginger Risotto

1. 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

   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

   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

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.