Ginger risotto is a first course with a fresh and original flavor, perfect for a different recipe and suitable for any occasion.
Today we prepare a delicious ginger risotto. This ingredient is increasingly used in the kitchen, thanks not only to its many properties, but to its particular taste, fresh and pungent. But how to cook ginger to maximize its flavor? With a risotto, of course!
If you wish, you can make this risotto by grating the ginger while cooking and simply stirring it. But today we want to try to give an edge to this delicious first course! We’re going to to balance the strong aroma of ginger with a little acidity, which we will obtain from the lemon, and with the sweetness of the butter and the cheese, which we will use in creaming. In addition, we will also add leeks to the sauté and pine nuts as a garnish.
In short, if you are looking for particulate risotto, you are in the right place. let’s start right away preparing our rice with ginger!
How to make ginger risotto
Start by peeling and grating the ginger. You will need them for this recipe about 2 centimeters of root, but also balanced according to your tastes.
Then cut the lemon zest without touching the white part bitter and then cut it again into strips.
Cut the onion finely after peeling it, then brown it in a pan with a drizzle of oil and half the grated ginger.
After 2-3 minutes, add the rice and toast for a couple of minutes, adding salt and pepper already in this phase (don’t overdo it since the ginger is still very tasty).
Deglaze with the white wine and once the alcohol has evaporated, start adding the broth gradually.
Once the rice is cooked, add the other half of the ginger and the lemon strips, then proceed to creaming.
Add a few drops of lemon juice to your taste, then, a extinguished fire, add the butter and cheese. Mix well until you reach the desired creaminess.
If you want to try other recipes with fresh ginger, here’s one that’s right for you: veal escalopes with ginger and lemon!
We recommend consuming rice with fresh ginger at the moment, otherwise you can leave it in the fridge for up to 1 day well covered by transparent film.
Sign up for the Primo Chef newsletter to find out about new recipes, advice and news. Before anyone else.