Lemon and fresh ginger risotto
For the risotto base and quantities click here, as always any variety of rice grain will do 😉
- we love to use lemon, but you are welcome to try the citrus you have access to
- vegetable stock is better, otherwise, chicken stock
- for a change, sub the white wine with gin when sautéing the rice
- a pinch of turmeric adds a great golden hue and wonderful nutritional benefits, but it's optional
- if you add turmeric don't forget a bit of pepper and
- 1 generous spoonful of ricotta cheese, cream cheese, heavy cream or any other mild fresh cheese; vegans: sub with coconut milk
- fresh grated ginger (optional) for a full spring flavor 👌
For the carnivores:
you can easily add some flavor by sautéing the rice together with some bacon or Italian speck in the very first phase of your risotto prep.
After allowing 5 minutes to simmer the stock, as it is fully absorbed by the rice, add the juice of two lemons with their grated zest, or an equal quantity of mandarin or orange juice and grated zest.
After stirring well, add a bit of pepper to activate the turmeric, grate some fresh ginger right on top and fold it in.
Let the risotto rest for 5 minutes.
Grate your desired amount of parmesan cheese (optional) and stir well before serving.
You'll be surprised at how wonderfully spring-like this risotto is thanks to its fresh lemon or citrus scent and that nice freshly grated ginger root 😍
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You can pair it with a great fruity and richly scented white wine from Piedmont like: Favorita, Gavi, Timorasso or Erbaluce di Caluso. These are some of the wines you can also use to sauté the rice with.
A mild white beer will do too and, if you are into cocktails, even a vermouth 😝, especially if you are making rice patties for your brunch 🙆
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