![Ginger Risotto](https://www.allysongofton.co.nz/content/recipes/404.jpg?width=320&height=479&fit=bounds)
This risotto makes a change from potatoes. It is also a fabulous accompaniement to the Spicy Lemon Asian Pork recipe (pictured here, see recipe on my website).
Ingredients
- 6-8 saffron threads
- 1 cup dry white wine
- 75 grams butter
- 2 large onions, peeled and finely chopped
- 2 garlic cloves, peeled and diced
- 2 tblsp minced fresh ginger
- 2 cups aborio rice
- about 3½ - 4 cups chicken stock
- 2 tblsp grated fresh parmesan cheese (optional)
- salt and pepper
Method
- Put the saffron and wine in a saucepan and bring to the boil. Allow the saffron to infuse in the wine for 15 minutes to give a deep yellow colour.
- Heat the butter in a large saucepan and cook the onions, garlic and ginger over a low heat until they are softened but not coloured. Add the rice and toss over the heat until it begins to become a white colour.
- Add the wine and stir until all the liquid has been absorbed. Begin slowly to add the stock about a half cup at a time, stirring frequently to ensure a creamy-textured risotto. It will take about 30 minutes.
- Once you have a creamy texture and the rice is cooked but not overcooked to a mush, stir in the parmesan cheese. Season well with salt and pepper and add a little extra knob of butter if wished. I usually stir in about another 25 grams.
Comments (0)
Please login to submit a comment.