12/7/14

Video: Risotto with Radishes


I guess that so far season three is the season of very pretty recipes?

Risotto with Radishes adapted from Gourmet

For risotto:
7 cups chicken (or turkey) (or vegetable) broth
1 cup hot water
3/4 stick unsalted butter, divided
1 large shallot, chopped
3 garlic cloves, finely chopped
1 pound Arborio rice (2 1/2 cups)
1/2 cup grated Pecorino Romano (or Parmesan)

For radishes:
1 tablespoon white-wine vinegar (or possibly a bit more)
1 tablespoon extra-virgin olive oil
1 pound trimmed watermelon radishes (or regular radishes), julienned

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, 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.

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.

Prepare radishes:
Whisk together vinegar and oil with a few pinches of salt and pepper. Toss radishes with the dressing.  Serve risotto topped with radishes.
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8 comments:

Matthew said...

Wow that stock looks really good.

penelope said...

Would never have thought about radishes on my risotto but if you say so!

NicoleD said...

I would have never thought of this combo, but it makes sense! I want a big bowl of that! YES, why isn't there onion crying on cooking shows? And why do only some onions make me cry and other times I'm ok? So many mysteries!

Wicked Goodies said...

I once worked with a women in a commercial kitchen whose job it was to skin and dice piles of onions every week. Her trick to not crying was to jam a lime wedge behind each ear. Okay now I know that is not a proven solution but she swore by it and so there she always worked with limes atop her ears. Personally, I am in the habit of using more conventional tricks like breathing through my mouth and whistling while I cook, both of which are proven to help avoid the weepy onion-eye issue. PS Kudos to Matt for making turkey stock. As always, I enjoyed watching your video.

smoothness said...

looks great! try using that turkey "shmaltz" in place of some of the butter next time. makes the risotto even tastier. in fact, when i have some, i just use it to sautee just about any vegetable. it'll fill your kitchen with a light "fried chicken"-y aroma. win!

Amelia Morris said...

Lime wedges and whistling--Love it. I'm gonna try both of these! Thank you!

Amelia Morris said...

Love this tip. Totally gonna try it. Thanks!

zuzazak said...

So pretty! And I love radishes so will definitely try it out

zuza
https://cheesy-mash.blogspot.com