Calm after the devastating hurricane, we are still collecting our thoughts as well as our stuff. With makeshift battened down windows and tree parts strewn everywhere, this place is a mess. In the midst of chaos, in waltzes this pretty little radish risotto, like a wide-eyed ingénue, acting like spring was awakening instead of the coming dark days. It was refreshing. This risotto was especially delicious because of the broth. While I would typically use homemade chicken stock, I defrosted a lovely flavorful late spring vegetable broth made from leek greens and pea pods, part of the plan to rid the fridge and freezer of anything that might have gotten too warm during the prolonged power outage. I have to remember to make and store this broth again next year. The grated radish and slivered radish greens added at the end provided a nice contrast to the homey texture of the rice.
Risotto with Radishes
½ medium onion, diced (about ¼ c)
Olive oil and/or butter (about 1 tbsp combined)
6 or so radishes, trimmed and diced (about ½ c)
1 c Arborio rice
¼ c white wine
4-5 c chicken or vegetable stock
¼ c grated Parmesan cheese (or to taste)
Salt to taste
Grated radishes and slivered radish greens
Warm the liquid. Sauté the onion in the oil and/or butter over medium-low heat until it starts to turn translucent. Add the radishes and stir to coat them with the oil. Cook for 3-4 minutes until the radishes begin to soften. Add the rice and stir to coat, cooking until the surface of the grains turns white. Add the wine and stir to allow it to evaporate and also instill the ingredients with flavor. Add 1/3 cup of warm liquid, adjusting the heat to so that the liquid just simmers and stir until it is absorbed. When the liquid is absorbed, add another 1/3 cup, wait until it’s absorbed, stirring occasionally, and then repeat until the rice is tender but still al dente. This process will take about 20-25 minutes. Taste and add salt and the grated cheese. Stir in grated radishes and slivered radish greens and sprinkle some on top.