List of Ingredients
- 3/4 LB. of Carnaroli rice
- 1/2 C. of sunflower oil
- 1/2 C. of extra-virgin olive oil
- 2 OZ. of fresh ginger
- 2 OZ. of dill
- 1/4 C. of white wine vinegar
- 1 OZ. of parsley
- 1 1/2 TBSP. of sugar
- zest from 1 grapefruit
- vegetable broth
- unsalted butter
- grated cheese of your choice
- white wine
- salt
Method
In a blender or food processor, blend the parsley and dill with the sunflower and olive oil to obtain a smooth sauce.
Transfer it to a small saucepan, heat it for a few minutes over low heat, then filter it through a fine mesh sieve to create an aromatic oil.
Peel the ginger and finely mince it. Boil the vinegar and sugar to create a syrup, then cook the ginger in it for 5-6 minutes.
In a saucepan, heat 2-3 cups broth over low heat. In another pan, melt a pat of butter with a pinch of salt and toast the rice for 1 minute. Add 1/2 cup wine and let evaporate. Add the broth, covering the rice, and bring to a simmer. Add hot broth in 1/2 cup increments as the broth is absorbed and cook to al dente. Season with salt to taste.
Remove risotto from the heat, add 1 Tbsp. butter, 2 Tbsp. grated cheese, the herb oil, and 1/2 tsp. ginger syrup. Plate the risotto and top with chopped ginger and grated grapefruit zest.