Name: Romano Risotto with Radishes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: For risotto:; 6 cups chicken or vegetable broth; 2 cups hot water; 3/4 stick unsalted butter (, divided); 1 medium onion (, finely chopped (1 cup)); 3 garlic cloves (, finely chopped); 1 pound Arborio rice ((2 1/2 cups)); 2/3 cup dry white wine; 1/2 cup Pecorino Romano or Parmiggian cheese (, grated); For radishes:; 1 tablespoon white-wine vinegar; 1 tablespoon extra-virgin olive oil; 1 pound trimmed radishes (, julienned); 1 tablespoon finely chopped green onion; Accompaniment: extra-virgin olive oil for drizzling

Romano Risotto with Radishes

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

For risotto:
6 cups chicken or vegetable broth
2 cups hot water
3/4 stick unsalted butter , divided
1 medium onion , finely chopped (1 cup)
3 garlic cloves , finely chopped
1 pound Arborio rice (2 1/2 cups)
2/3 cup dry white wine
1/2 cup Pecorino Romano or Parmiggian cheese , grated
For radishes:
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1 pound trimmed radishes , julienned
1 tablespoon finely chopped green onion
Accompaniment: extra-virgin olive oil for drizzling

Instructions

Make risotto: Bring broth and water to a simmer in a 3-to 4-quart saucepan.
Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides,
Then cook onion, stirring occasionally, until just softened, about 5 minute
Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes.
Stir in rice and cook, stirring, 1 minute.
Add wine and cook, stirring, until absorbed, about 1 minute.
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes.
Thin with some of remaining broth if necessary (you will have some left over). Remove from heat.
Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tbs butter.
Prepare radishes:
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Toss radishes with dressing and chives.
Serve risotto topped with radishes.

Romano Risotto with Radishes