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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: Put the vegetable broth, sliced ginger, green parts of the green onions, and orange juice into a saucepan. Cover and bring to a boil over medium-high heat, turn down the heat to medium-low, and simmer gently for 30 minutes. Strain i
t through a fine sieve, discard the ginger and scallions, then pour the broth back into the saucepan, and return it to a simmer.
In a separate saucepan, melt the butter over medium-low heat, and saute the whites of the green onions, carrot, grated ginger, and orange zest until the scallions are soft and limp, about 7 minutes. Add the rice and stir until it's well coated with the seasonings and glistening, about 3 minutes.
Add the Mirin or white wine and stir vigorously until it evaporates, about 1 minute.
Using a ladle, add about 1 cup hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.
Continue the process, adding broth 1/2 cup at a time and stirring in this way until the kernels are plump and no longer chalk white in the center. This should take 25 to 30 minutes altogether. The rice is done when the liquid has been absorbed, and the kernels are bound in what looks like very ricey, yet somewhat creamy rice pudding.
When the risotto is very neraly done, add the yogurt cheese or heavy cream and stir well to blend. Serve at once!
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