Romano Risotto with Radishes
A creamy Italian risotto made with Arborio rice and Pecorino Romano cheese, topped with crisp julienned radishes in a light vinaigrette. This elegant dish combines the richness of traditional risotto with the fresh crunch of dressed radishes.
Ingredients
- •6 cups reduced-sodium chicken broth (48 fl ounces)
- •2 cups hot water
- •¾ stick unsalted butter
- •1 medium onion
- •3 cloves garlic
- •1 pound Arborio rice
- •⅔ cup dry white wine
- •½ cup grated Pecorino Romano
- •1 tablespoon white-wine vinegar
- •1 tablespoon extra-virgin olive oil
- •1 pound trimmed radishes
- •1 tablespoon chives
- •to taste extra-virgin olive oil
Cooking Instructions
- 1.
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 minutes. 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.
15 min
- 2.
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 tablespoon butter.
22 min
- 3.
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.
5 min