Romano Risotto with Radishes

Ingredients for Romano Risotto with Radishes

• 1450ml reduced-sodium chicken broth (48 fl ounces)

• 475ml hot water

• 3/4 stick unsalted butter, divided

• 1 medium onion, finely chopped (150g )

• 3 garlic cloves, finely chopped

• 450g Arborio rice (600ml )

• 160ml dry white wine

• 120ml grated Pecorino Romano

• 1 tablespoon white-wine vinegar

• 1 tablespoon extra-virgin olive oil

• 450g trimmed radishes, julienned

• 1 tablespoon finely chopped chives

• Accompaniment: extra-virgin olive oil for drizzling

Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 45ml 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.

Stir 240ml simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 240ml 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 teaspoons pepper, and remaining 45ml butter.

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

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