Ingredients:

  • 1.5 cups (300g) Arborio or Carnaroli rice
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1 medium (100g) shallot, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 5 cups (1.2L) low-sodium vegetable broth
  • 0.5 cup (120ml) dry white wine
  • 1 tbsp (15ml) soy sauce
  • 1 lb (450g) baby bok choy, stems sliced and leaves roughly chopped
  • 0.5 cup (50g) grated Parmesan cheese
  • 1 tbsp (15g) butter, cold
  • 1 tsp (5ml) fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat the olive oil and 2 tbsp of butter in a heavy-bottomed pot over medium heat. Add the diced shallots and cook until translucent, about 3 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until aromatic.
  3. Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the grains become translucent but the centers remain white.
  4. Deglaze the pan with the white wine and soy sauce, stirring until the liquid is fully absorbed.
  5. Begin adding the warm vegetable broth one ladle at a time. Stir frequently and wait for the liquid to be absorbed before adding the next ladle, continuing until the rice is creamy and al dente.
  6. Fold in the baby bok choy stems and leaves during the final few minutes of cooking, using the residual heat to soften the stems while keeping the leaves bright green.
  7. Remove from heat and perform the mantecatura by stirring in the cold butter, grated Parmesan cheese, and fresh lemon juice. Season with salt and black pepper to taste.