Romano Risotto with Radishes

Ingredients

• •6 cups reduced-sodium chicken broth (48 fl ounces)
• •2 cups hot water
• •¾ stick unsalted butter
• •1 medium onion
• •3 cloves garlic
• •1 pound Arborio rice
• •⅔ cup dry white wine
• •½ cup grated Pecorino Romano
• •1 tablespoon white-wine vinegar
• •1 tablespoon extra-virgin olive oil
• •1 pound trimmed radishes
• •1 tablespoon chives
• •to taste extra-virgin olive oil

Cooking Instructions

1. 1.

   Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

   15 min

2. 2.

   Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.

   22 min

3. 3.

   Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

   5 min