Ginger Risotto

[cubbies]

I am a pretty modest cook. For the most part, everything I cook is good, but is nothing to write home about. Sometimes people tell me otherwise, but I guess I am my biggest critic. However, last night I made one of the best risottos I have ever had.

2 medium cloves garlic, minced
1 medium white onion finely diced
1 cup arborio rice
chicken stock
half a handful (sorry, I don't use measurements, call it a heaping TBSN) candied ginger
olive oil

Start by heating the oil in a skillet. Again, I dont measure, for those that do, it was probably 2 tspn. Medium heat. When the oil gets hot, add the onion and garlic. Sweat for about 2 minutes. turn the heat up to medium high and add the risotto. Cook for about 2 minutes. Add enough chicken stock to cover the rice. Probably about a cup. Let this simmer, stirring frequently. When the liquid has been absorbed, add more chicken stock until it covers the rice, probably about another cup. Add the ginger. Again, simmer until the liquid is absorbed, stirring frequently. Add another dose of chicken stock and let it simmer, stirring frequently, until the rice has puffed up and the liquid is gone.

I use chicken stock with fat. If you use low fat, or no fat chicken stock, it would probably be wise to add about a TBSN of butter.

It was very yummy.

 

[scinerd3000]

nice and easy...out of curiosity i havent heard of candied ginger being used in this capacity...did you see this recipe somewhere or come up with it on the fly?

 

[cubbies]

Just came up with it on the fly. Honestly, most of my concoctions are like that. I just use what I have. I was making risotto and going through the spice cabinet looking for stuff to "jazz it up" and I came across the candied ginger. Worked out really well.