Risotto with Radishes

*Post by Angela.

I'm basically an advertiser's greatest fantasy. Put something in pretty packaging and I'm sold, even if I have the exact same item at home or don't use it (which is why I have a cabinet full of unopened lipsticks). Use a catchy, poppy tune, and I find myself irrisistibly drawn in. Make me giggle at your commercial, and whatever it is you're selling will be stuck in my head for the rest of the day. And talk up a dish enough, and I HAVE to make it immediately. In this case, it seems like risotto recipes have been popping up all over the food blogs lately. There has also been a recent outbreak of radish posts, which is why I bought a pretty little bunch at the Dupont Circle Farmers Market Sunday morning. I was browsing the kitchn when I ran across this recipe for risotto and radishes, and - especially given my meat-heavy meal on Sunday night (and lunch yesterday!) - I was sold.  I adapted it slightly to fit my tastes and what I had at home.  I liked this dish a lot (didn't love it), but the vinegar-dressed radish topping offered a twist I've never tried before, something I always welcome.  If you are looking for a creative way to incorporate one of the hottest vegetables of the season into your diet, this might just be the recipe for you!

List of ingredients:

• 1 tbsp white wine vinegar
• 1 tbsp extra virgin olive oil
• Kosher salt and freshly ground pepper
• 1 lb radishes, rinsed, trimmed, and julienned
• 1 tbsp finely chopped chives
• 3 cups mock chicken broth
• 2 cups hot water
• 3 tbsp butter
• 1 shallot, finely minced
• 3 garlic cloves, finely minced
• 1 1/4 cups Arborio rice
• 1/3 cup dry white wine
• 1/4 cup Parmigiano Reggiano

First, I prepped the radishes. I whisked together the vinegar and olive oil with about 1/4 tsp salt and 1/8 tsp pepper, added the radishes and tossed them to coat. I covered them and set them aside in the fridge until the rest of the dish was ready.

I poured the broth and water into a sauce pan and brought it to a very gentle simmer. Then I melted 1 1/2 tbsp butter over medium heat in a pot, and once the foam had subsided, I added the minced shallot. I sauteed the shallot for about 2 minutes, added the minced garlic, and sauteed another 5 minutes.

I added in the rice, stirring to make sure all the grains were covered in butter, and cooked about one minute. Then I added the wine and cooked an additional minute, stirring.

I added about a 1/2 cup of the broth, and stirred, keeping the rice at a gentle simmer.

 

I don't like having to babysit risotto - I really only stir every 3 or 4 minutes, just to make sure that the grains aren't sticking to the bottom. Once the added liquid was absorbed, I repeated the process (adding about a 1/2 cup-1 cup of the hot liquid at a time, stirring, and letting the rice absorb) until the risotto was really creamy and tender, about 25 minutes (you won't necessarily need all of the broth/water mixture). I took the pot off the heat and stirred in a touch of salt, some ground pepper, the Parmigiano Reggiano, and the remaining 1 1/2 tbsp of butter until all combined.

I plated the risotto and topped it generously with the radish mixture.  I finished it off with the minced chives.

I won't say that this is my favorite risotto recipe ever (felt like it was missing a little something, just don't know what) but I really enjoyed the contrasting textures and flavors - the rich, creamy, and buttery risotto and the crunchy, tangy, and slightly bitter radishes were a great match. I don't know if I'll make this again anytime soon (risotto is a little too work-intensive for me to make unless I'm completely in love with the recipe), but it sure hit the spot last night. And look how pretty! Doesn't it just make you want to go out and buy some radishes? No? Just me? Okay, well, I'll be over here with my radishes, mountain of funky packaged eyeshadows, Filet-O-Fishes, and Sham Wows if you need me...