Radish Risotto
Risotto • Italian
Description
Radish adds a gentle sharpness and freshness to the creamy flavor of classic risotto. The risotto can be made completely vegetarian by replacing the butter with olive oil, regular cream with soy cream, and omitting the Parmesan cheese.
Ingredients
- Radish 5 oz
- Arborio rice 15 oz
- Garlic 2 cloves
- Spanish onions 1 head
- Butter 0 oz
- Olive Oil 0 fl oz
- 33% Cream 0 fl oz
- Parmesan Cheese 0 oz
- Chicken Broth 1½ l
- Dry martini 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep, wide skillet, melt the butter, add the olive oil, and sauté the finely chopped red onion until soft. Stir in the rice and cook, stirring constantly, for five minutes. Then add the minced garlic, mix well, and sauté for another minute. Next, pour in a shot of martini, stir, and simmer until most of the liquid has evaporated.
Step 2
Next, add about half a liter of hot chicken broth to the saucepan and cook the rice, stirring and adding the broth in small amounts as it evaporates. Cook for about fifteen minutes.
Step 3
Grate the radishes and Parmesan cheese using a fine grater, then mix them with the cream.
Step 4
Taste the rice for saltiness, stir in the radishes with cream and Parmesan, remove from heat, and let it sit for two minutes.
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