Carrot - Ginger Risotto
From sosousme 2 years ago
- 30 minutes to make
- Serves 6
This recipe is modified from a cookbook my mother gave me years ago called "Almost Vegetarian" by Diane Shaw. While not vegetarian, I like to serve this with my Indonesian Style BBQ Pork Tenderloin recipe. Serve it with some Broccoli with lemon zest to round out the meal. Read more . See less
Ingredients
- For the stock: shopping list
- 4 cups vegetable or low-sodium chicken broth shopping list
- 1 (2-inch) piece of fresh ginger, peeled and thinly sliced shopping list
- 2 scallions, chopped, green and white parts kept separate shopping list
- 1/2 cup fresh squeezed orange juice shopping list
- For the Risotto: shopping list
- 1 tablespoon extra virgin olive oil, or grapeseed oil shopping list
- 1 medium carrot, peeled and finely diced shopping list
- 1 teaspoon finely grated fresh ginger shopping list
- 1 tablespoon finely grated orange zest shopping list
- 1 cup arborio rice shopping list
- 1/4 cup sake, mirin (a sweet rice wine) or white wine shopping list
- 1 tablespoon yogurt cheese (to make yogurt cheese, take non-fat or low-fat plain yogurt and put it into a fine colander with either paper towels or a coffee filter. Set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but I have done this in as short as an hour, while not "cheese" it's still lost a lot of liquid. Scoop the "cheese" out of the filter) or Greek style yogurt or heavy cream shopping list
- salt and freshly ground pepper, to taste shopping list
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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