Risotto with radish
4 servings
30 minutes
Radish risotto is an exquisite dish of Italian cuisine that combines the creaminess of risotto with the unexpected freshness of radish. Italians skillfully blend simple ingredients to create dishes that amaze with their flavor. This recipe uses classic Arborio rice, which achieves a creamy consistency through the gradual addition of hot broth. The light spiciness of garlic and the richness of martini add depth to the taste, while parmesan and cream make the texture particularly velvety. The notes of radish add a pleasant sharpness and crunchiness, surprising with their harmony alongside the soft risotto. This dish is perfect for cozy dinners or gastronomic experiments, allowing one to enjoy the play of contrasts and a rich palette of flavors.
1
In a deep and wide skillet, melt butter, add olive oil, and sauté finely chopped red onion until soft. Add rice and sauté for five minutes, stirring constantly. Then add minced garlic, mix, and sauté for another minute. Next, pour in a shot of martini, mix, and simmer until most of the liquid evaporates.
- Butter: 50 g
- Olive oil: 20 ml
- Red onion: 1 head
- Arborio rice: 400 g
- Garlic: 2 cloves
- Dry vermouth: 50 ml
2
Next, add about half a liter of hot chicken broth to the saucepan and cook the rice, stirring, adding broth in small amounts as it evaporates. Cook for about fifteen minutes.
- Chicken broth: 1.5 l
3
Grate the radish and parmesan on a fine grater and mix with cream.
- Radish: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
- Whipping cream 33%: 50 ml
4
Try the rice for saltiness, mix in radish with cream and parmesan, remove from heat and let sit for two minutes.
- Radish: 100 g
- Whipping cream 33%: 50 ml
- Parmesan (Parmigiano Reggiano): 50 g
- Salt: to taste
- Ground black pepper: to taste