How to make
The ginger and onion are finely chopped and fried in olive oil. After 5 minutes, add the rice and fry for 3 minutes.
Add the martini, reduce the heat, so that the liquid simmers. Boil, while stirring at all times, until almost all of the alcohol evaporates.
Add one third of the broth and boil, by stirring constantly and add a little of the broth (if needed).
Add salt and white pepper. When the rice is ready, add the sugar. The lime and lemon are squeezed and their juice is added to the risotto.
Add the spinach and arugula, chopped into bulky pices and stew them for 7-8 minutes.
Your risotto is ready!
