Easy Weeknight Dinner: Romano Risotto with Radishes

I know what you’re thinking: is that really going to do it for dinner; rice with cheese and radishes? Being a true carnivore myself, I wondered the same thing. I contemplated various types of meats I could dice up and throw in there.  But this dainty springtime recipe enticed me. This recipe, originally from Gourmet September 2009, received rave reviews on epicurious.com. Plus, I adore radishes and happened to have some in the fridge.

Risotto is kind of like a small child. It requires a lot of attention. You have to stir it constantly. (Okay, children don’t need to be stirred…) That’s actually what I love about risotto. When you make risotto you get to watch dry rice transform into a creamy, luxurious, delicious dish, which usually requires wine which you then get to drink while you’re stirring it. It’s the best.

This meatless meal was extremely tasty and satisfying. And since I only made it for two, my boyfriend Ben and I got to enjoy it for days!

Heather

Serves 6

For risotto:

  • 6 cups reduced-sodium chicken broth (48 fl. ounces)
  • 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 grated Pecorino Romano

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.

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.

For radishes:

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

Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

🙂

Heather

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Filed under Gluten-free, Heather Platt, Main Course, Vegetarian

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