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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

  1. Make risotto: Bring broth and water to a simmer in a 3-to 4-quart saucepan.
  2. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides,
  3. Then cook onion, stirring occasionally, until just softened, about 5 minute
  4. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes.
  5. Stir in rice and cook, stirring, 1 minute.
  6. Add wine and cook, stirring, until absorbed, about 1 minute.
  7. 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.
  8. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat.
  9. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tbs butter.
  10. Prepare radishes:
  11. Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  12. Toss radishes with dressing and chives.
  13. Serve risotto topped with radishes.