MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ginger Risotto
 Categories: Rice, Wine, Cheese
      Yield: 4 Servings
 
      7 c  Chicken stock
      1 tb Olive oil
  1 1/2 c  White onion (1 md);
           - fine dice
      1 tb Ginger; +2 ts, grated
  1 1/2 c  Arborio rice
      1 c  White wine
      2 tb Unsalted butter
    1/2 c  Parmesan cheese;
           - fresh grated
           Salt & fresh cracked pepper
 
  Bring the stock to a simmer in a medium pot and keep it at a simmer
  until the risotto is done.
  
  Heat the oil in a large sauté pan over medium heat. Add the onion
  and 1 tb of the ginger and cook, stirring constantly, for 2 to
  3 minutes, until the onion is translucent.
  
  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.
  
  Turn off the heat. Add the butter, the remaining 2 ts ginger, and
  the Parmesan. Season with salt & pepper and serve immediately.
  
  Recipe by Anna Getty; Anna Getty's Easy Green Organic
  
  Recipe FROM: Epicurious, Apr 2010
  
  Formatted by: Dave Drum, Apr 25, 2010
  
  Uncle Dirty Dave's Archives
 
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