Name: Ginger Risotto
Yield: Makes 4 servings
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

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Ginger RisottoDan Goldberg

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 its own as an entrée, rather than a starter. And it is a great main course option for vegetarians if you substitute vegetable broth for the chicken stock.

Recipe notes

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