Best 2 Ginger Risotto Recipes

Ginger risotto is a flavorful and aromatic dish that combines the tangy warmth of ginger with the creamy richness of risotto. Originating from Northern Italy, this dish is a symphony of flavors and textures. It is perfect for a comforting meal on a chilly evening or as a side dish for a special occasion. With its vibrant yellow color and tantalizing aroma, ginger risotto is a sure crowd-pleaser. Whether you're a seasoned chef or a beginner in the kitchen, this guide will provide you with everything you need to know to create an unforgettable ginger risotto experience.

Here are our top 2 tried and tested recipes!

GINGER RISOTTO

Ginger Risotto image

Provided by Anna Getty

Categories Ginger Onion Dinner Parmesan Potluck Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

7 cups chicken stock
1 tablespoon olive oil
1 medium white onion, finely diced (about 1 1/2 cups)
1 tablespoon plus 2 teaspoons grated ginger
1 1/2 cups Arborio rice
1 cup white wine
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Salt and freshly cracked pepper to taste

Steps:

1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
3. 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.
4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.

HONEY-GINGER GLAZED SALMON AND RISOTTO

Honey-Ginger Glazed Salmon and Risotto image

Make and share this Honey-Ginger Glazed Salmon and Risotto recipe from Food.com.

Provided by YungB

Categories Rice

Time 1h

Yield 4 filets, 4 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup sage honey (I used basic clover honey)
2 tablespoons fresh lemon juice
2 tablespoons warm water
1 1/2 teaspoons grated peeled ginger
1 garlic clove, minced
4 (6 ounce) skinless salmon fillets (1 inch thick)
1/4 teaspoon salt
4 cups reduced-sodium chicken broth
3 tablespoons butter
3/4 cup finely chopped onion
1 1/2 cups arborio rice or 1 1/2 cups medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil (optional)

Steps:

For the Salmon:.
Preheat oven to 350º F.
In a small bowl, combine honey, juice, water, ginger and garlic.
Pour honey mixture into a 9" x 13" x 2" Pyrex baking dish, arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle with 1/4 teaspoons salt and bake for 7 minutes.
Remove from oven and preheat broiler.
Brush fish with honey mixture and broil for 7 minutes, (As you can see, the honey mixture started to burn a bit after about 5 minutes, so I took the fish out and it was perfectly done.) or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
For the Risotto:.
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
In a large, heavy saucepan, melt 2 Tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes.
Add the rice and stir to coat with the butter. Add the wine and simmer, until the wine has almost completely evaporated, about 3 minutes.
Add 1/2 Cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
Continue cooking the rice, adding the broth 1/2 Cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
Remove from heat. Stir in the Parmesan cheese, the remaining TBS. of butter, salt & pepper and the basil (if so desired).
Transfer the risotto to a serving bowl and serve immediately.

Tips:

Use high-quality ingredients. The better the ingredients, the better the risotto will be. Look for Arborio or Carnaroli rice, which are both short-grain varieties that are ideal for risotto.
Toast the rice before adding the liquid. This helps to develop the flavor of the rice and prevent it from becoming mushy.
Add the liquid gradually and stir constantly. This helps the rice to absorb the liquid evenly and prevents it from clumping.
Cook the risotto until it is al dente. The rice should be tender but still have a slight bite to it.
Stir in butter, cheese, and herbs at the end of cooking. This helps to create a creamy and flavorful risotto.
Serve the risotto immediately. Risotto is best enjoyed fresh out of the pot.

Conclusion:

Ginger risotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It is a great way to use up leftover rice and vegetables, and it can be easily customized to your liking. With its creamy texture, savory flavor, and vibrant color, ginger risotto is sure to impress your friends and family.