Saturday, December 21, 2013

Romano Risotto with Radishes

(about 4 servings)

One of my favorite recipe sites is Epicurious, from Condé Nast. It contains recipes from numerous Random House cookbooks, Bon Appétit, Self, and the defunct magazines, Gourmet and House & Garden. Many of these recipes have been tested and the comments left by readers contain a wealth of information.

I especially love their Advanced Recipe Search. The other day I did a search for rice and romano cheese and this interesting recipe turned up; "Romano Risotto with Radishes".

The sharp radishes are quite lovely with the creamy rice.

recipe, adapted from Epicurious
2 tbsp butter
2 cloves garlic, minced
1 medium yellow onion, finely chopped
1 1/3 cups arborio rice
1 cup dry white wine.
4-5 cups vegetable or chicken broth, heated
3/4 cup grated Pecorino Romano
salt and freshly ground pepper, to taste

Melt the butter in a pot (I like using a small wok for this) and add the garlic and onion. Saute over low heat until the onions are soft. Stir in the rice and cook for about a minute.

Pour in 1/2 cup of wine and cook, stirring until most of the liquid has absorbed into the rice, then add the other 1/2 cup.

When all the wine is absorbed, add the vegetable or chicken broth 1/2 cup at a time until the risotto is tender and creamy with a slight bite. Lately I have been leaving it a bit on the "wet" side because the rice will continue to absorb the broth and thicken until it's served. If I've used up all of the broth and it could use a bit more liquid, I usually add a splash of wine, but water will do. :)

Remove from heat, stir in the cheese and check and adjust the seasoning with salt and pepper, if needed. Mine didn't need any as the broth I used was well seasoned.

1 tbsp white wine vinegar
1 tbsp olive oil
6-8 radishes, julienned, grated, chopped or sliced (whichever is easiest for you)
salt and freshly ground pepper to taste

1 tbsp finely sliced green onion

In a small bowl combine the vinegar, oil  and radishes. Toss and adjust the seasoning with salt and pepper.

Place the radish mixture over the cooked risotto. Sprinkle with the green onions and serve immediately.

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