Risotto with ginger

Published on May 08, 2019

The risotto ginger is a first course very special, and probably not for everyone, but I guarantee that if you love ginger, like me, you absolutely have to try it! Your dish will have a distinct spicy note, almost sharp, and will be fragrant. The taste is fresh and spicy at the same time you dress divinely to contrast the creaminess of the risotto for a blend truly without equal... in Short, I loved it, now you have to let me know what do you think of this risotto ginger and lemon 😉
PS: if you prefer to sweeten a bit the spiciness of the ginger, try replacing the oil with the butter and give us the inside with the parmesan cheese in the phase of mixing 😉

Peel and grate the ginger.
Peel the lemon, being careful not to remove the white part, and cut the peel julienne.

Finely chop the onion and brown it in a saucepan with the oil.
Add the rice and toast, then add half the ginger and half of the lemon rind.
Pour the wine, then start the normal cooking with the hot broth, adding more as it is absorbed.

At the end of cooking, add what remains of ginger and lemon, then stir with the cheese.

The risotto with zenzeroè ready, serve and serve immediately.

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