It is fun to experiment with flavorings and add-ins for a creamy bowl of homemade risotto. On its own simply made with rich stock and a last minute add in of grated cheese it is fabulous–but try adding in sauteed fresh veggies, a pinch of saffron if you so desire, or even for a dessert idea similar to rice pudding add in some heavy cream and melted white chocolate. The options for risotto are endless!
(To view this recipe, click on the blue title of the blog post above*)
Pecorino & Roasted Radish Risotto
Ingredients:
- 1 Tablespoon unsalted butter
- 2 garlic cloves, thinly sliced
- ½ cup Arborio rice
- Salt and pepper
- ¼ cup dry white wine
- 4 cups low-sodium chicken broth
- Pecorino Romano cheese
- 1 cup radishes, quartered
- olive oil, salt and pepper
- Chopped, fresh parsley for serving
Directions:
- Heat the butter in a medium saucepan or Dutch oven over low heat. Add in the garlic cloves and saute for 1 minute. Add in the rice and cook, stirring constantly, for 1 minute to toast the rice and coat each grain with the butter. Add in the white wine and reduce the heat to low. Cook until the liquid has evaporated.
- Now, with about 1/2 cup of chicken broth at a time, ladle in the broth and stir, until the broth has evaporated. Then continue adding in the broth and cooking the risotto until it is al dente and puffed up. (This can take anywhere from 15-25 minutes….but keep stirring!)
- Season with salt and pepper to taste. Remove from the heat and stir in the 1/4 cup of cheese. Serve warm with more cheese and the chopped parsley, if desired.
- To roast the radishes, preheat the oven to 375 degrees. Spray a small baking sheet with olive spray; arrange the quartered radishes in the pan and season with a pinch of salt and pepper. Roast for 15 minutes or so, until the radishes are tender. Serve on top of the warm risotto.
Tagged: arborio rice, chicken stock, fresh parsley, garlic, Italian, Italy, pecorino cheese, radishes, red radishes, rice, risotto, roasted radishes, roasted vegetables, side dish, white wine
Leave a Reply