Romano Risotto with Radishes

Adapted from Gourmet, September 2009.

Radishes are abundant throughout the Northeast spring but I only ever thought to put them in salads before trying this dish. The radishes provide a tangy crunch that perfectly complements the creamy risotto. And the elegant presentation doesn't hurt either.

Ingredients

For risotto:
6 cups reduced-sodium chicken or vegetable broth
2 cups hot water
3/4 stick unsalted butter, divided
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 pound Arborio rice (2 1/2 cups)
2/3 cup dry white wine
1/2 cup grated Pecorino Romano

For radishes:
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1 pound trimmed radishes, julienned
1 tablespoon finely chopped chives

Procedure

Prepare radishes:
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Let sit while you make the risotto.

Make risotto:
Bring broth and water to a simmer in a saucepan. Meanwhile, in a heavy pot, melt 3 tablespoons butter and cook onion, over medium heat just until softened, about 5 minutes. Add garlic and cook, stirring occasionally, about 6 to 8 minutes. Stir in rice and cook, stirring constantly, for 1 minute. Add wine and cook (still stirring) until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly, until absorbed. Continue cooking and stirring, adding broth, 1 cup at a time, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes total. 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 tablespoons butter.

Serve with prepared radishes.

photo: epicurious