Ginger Scented Risotto

Note from Cheri: From chef Gianni Respinto of Darrel & Oliver's East City Grill in Fort Lauderdale, Florida, this recipe is part of a meal that includes nori wrapped salmon with stir fry vegetables and wasabi cream. Follow this link for that recipe. Follow this link to learn more about Gianni and more great recipes!

1 T grated fresh ginger 1/4 cup sesame oil 1 pound arborio rice 1/2 gallon hot chicken stock

Serves 4 Heat the sesame oil and ginger in a thick bottomed stock pot. Add the rice and sauté for 2 minutes, stirring often. Slowly add the chicken stock in 2 cup intervals, remembering not to add any more liquid until the previous addition has been absorbed. Continue until all the chicken stock has been absorbed. Rice should be creamy and firm to the bite, about 16 minutes.