The beloved ginger root, that ubiquitous Asian ingredient, is paired with Italian Arborio rice in this super-simple risotto. The most important thing to remember when making a risotto is to never let it rest while on the burner: stir, stir, stir! In Italy a risotto is usually served as a primo piatto, after the starter and before the main dish. I've included this recipe with the main courses because I think that risotto can hold its own as an entrée, rather than a starter. And it is a great main course option for vegetarians if you substitute vegetable broth for the chicken stock.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Reprinted with permission from Anna Getty's Easy Green Organic by Anna Getty, © April 2010 Chronicle Books