Risotto with Radishes & Radish Greens
I am always looking for good ways to incorporate radishes into our menu. We are not big fans of raw radishes, but cooked ones are just fine. This dish was a successs. Arthur loves risotto and liked the addition of the radishes and greens.
2 bunches radishes with green tops
5 cups chicken stock
1 tablespoon butter
1 small onion, finely chopped
1 large clove finely chopped garlic
11/2 cups arborio rice
salt and pepper to taste
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
Note: I substituted 1/2 cup or a little more of Asiago cheese from one of our local Wisconsin cheese makers, Edelweiss Creamery.
Optional: 1 tablespoon finely chopped fresh mint (I didn't use this because I didn't find the idea until I saw it used in another version of the recipe, but I think it would be a good addition)
Separate the greens from the radishes. Wash and spin-dry the greens in a salad spinner. Coarsely chop. You should have about 3 cups--more is OK. Wash and trim one bunch of radishes. Chop radishes into about 1/4 inch dice. Heat stock in a saucepan. Put butter in a large saucepan over medium heat. Add onion, garlic, and radishes and cook just until onion begins to soften, about 3-4 minutes. Add rice and stir to coat. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer. Continue adding stock as the rice absorbs the previous amount of liquid. Just before the last addition of stock, fold in radish greens. When risotto is tender, after 20-25 minutes, but still firm, remove from heat. Season with salt and pepper. Stir in cheese and serve.
2 bunches radishes with green tops
5 cups chicken stock
1 tablespoon butter
1 small onion, finely chopped
1 large clove finely chopped garlic
11/2 cups arborio rice
salt and pepper to taste
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
Note: I substituted 1/2 cup or a little more of Asiago cheese from one of our local Wisconsin cheese makers, Edelweiss Creamery.
Optional: 1 tablespoon finely chopped fresh mint (I didn't use this because I didn't find the idea until I saw it used in another version of the recipe, but I think it would be a good addition)
Separate the greens from the radishes. Wash and spin-dry the greens in a salad spinner. Coarsely chop. You should have about 3 cups--more is OK. Wash and trim one bunch of radishes. Chop radishes into about 1/4 inch dice. Heat stock in a saucepan. Put butter in a large saucepan over medium heat. Add onion, garlic, and radishes and cook just until onion begins to soften, about 3-4 minutes. Add rice and stir to coat. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer. Continue adding stock as the rice absorbs the previous amount of liquid. Just before the last addition of stock, fold in radish greens. When risotto is tender, after 20-25 minutes, but still firm, remove from heat. Season with salt and pepper. Stir in cheese and serve.
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