Carrot-Ginger Risotto

4 c. vegetable broth
1 2" piece ginger, peeled and very thinly sliced, plus 1 t. finely grated fresh ginger
2 scallions, chopped, green and white parts kept separate
1/2 c. fresh orange juice
1 T. unsalted butter
1 carrot, peeled and diced
1 T. finely grated orange zest
1 c. arborio rice
2 T. mirin (Asian sweet rice wine for cooking) or white wine
1 T. heavy cream

Put the broth, sliced ginger, scallion greens, 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 it through a fine sieve, discard the ginger and scallions, then pour the broth back into the pan and return it to a simmer. (Broth can be made in advance and kept for up to 5 days, or frozen indefinitely.)

In a separate saucepan, melt the butter over medium-low heat and saute the whites of the scallions, 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 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladle-full of broth and keep stirring until it's been absorbed.

Continue the process, adding broth 1/2 c. at a time and stirring in this way until the kernels are plump and no longer chalk white at the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind, and there are pools of broth on the surface. It's 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 nearly done, add the heavy cream and stir well to blend. Serve at once.

Serves 4-6.

Adapted from Almost Vegetarian, p. 129.