I had the chance to talk with Anna Getty again this week. She's quite the woman! Anna Getty has played many roles over the course of her remarkable life: Actress. Fashion maven. Chef. Kundalini yoga teacher. Writer. Mother. Environmental Activist. And now green living and holistic lifestyle expert. She's also the sister of actor Balthazar Getty.
I'm hoping to try some of her recipes soon... until then, here's one for you to try!
INGREDIENTS
- 7 cups chicken stock
- 1 tablespoon olive oil
- 1 medium white onion, finely diced (about 1 1/2 cups)
- 1 tablespoon plus 2 teaspoons grated ginger
- 1 1/2 cups Arborio rice
- 1 cup white wine
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly cracked pepper to taste
PREPARATION
1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
2. Heat the oil in a large saute pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladle full at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.
1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
2. Heat the oil in a large saute pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladle full at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.
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