Ingredients
- 320 g Carnaroli rice
- 100 g sunflower oil
- extra virgin olive oil
- 60 g fresh ginger
- 50 g dill
- 50 g white wine vinegar
- 20 g parsley
- 15 g sugar
- a grapefruit
- vegetable broth
- butter
- grated cheese
- White wine
- salt
For the recipe of ginger risotto with herb oil, peel the dill and parsley, blend them with seed oil and olive oil, obtaining a green fluid sauce; transfer it into a saucepan, heat it without frying it for a couple of minutes, then strain it into a fine colander to make an aromatic oil. Melt a knob of butter in a saucepan with a pinch of salt, toast the rice for a minute, then blend it with 1/2 glass of wine and let it evaporate. Wet the rice with the broth to cover it and cook it adding more hot broth if necessary and adding salt. Peel the ginger and cut it into cubes
of 2-3 mm. Bring the vinegar to the boil with the sugar, making a syrup, and cook the ginger for 5 to 6 minutes. Turn off the rice and stir in a knob of butter, 2 tablespoons of grated cheese, aromatic herb oil and 1⁄2 teaspoon of syrup in which
you cooked ginger. Spread over dishes and complete with the drained ginger cubes
and a little grated grapefruit rind.
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