How to make it

  • Put the broth, sliced ginger, scallion greens and orange juice into a saucepan. Cover and bring to a boil over medium heat; turn the heat to medium low and simmer gently for 30 minutes. Strain through a fine sieve; discarding the solids. Return the broth to the pan and keep warm.
  • In a 3 - 4 quart wide sided pan or risotto pan, heat the oil over medium heat. Saute the whites of the scallion along with the carrot, grated ginger and orange zest, until the scallion is limp, about 5 minutes. Add the rice and stir until well coated; saute until it turns translucent around the edges, about 5 minutes.
  • Add the sake (or mirin or white wine) and cook and stir until it evaporates.
  • Using a ladle, add 1 cup of broth (a standard ladle holds about 1/2 cup liquid); cook, stirring occasionally, until the liquid has been absorbed. Add another ladle of liquid and repeat, stirring in each addition of liquid before adding the next. Once the rice is creamy and tender, add the yogurt (or cream) stir well. Taste and adjust seasonings with salt and pepper, adding a little more liquid if you like your risotto looser.

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