This recipe comes from the September 2009 edition of Gourmet. The author writes, "Pecorino Romano—in place of the more traditional Parmigiano-Reggiano—brings a delectably briny tang, while crunchy radishes in a light vinaigrette provide a counterpoint to the creamy Arborio rice." Enjoy!
Romano Risotto with Radishes
6 cups chicken broth
2 cups hot water
¾ stick unsalted butter, divided
1 medium onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
1 pound Arborio rice (2½ cups)
⅔ cup dry white wine
½ cup grated Pecorino Romano
Bring broth and water to a simmer in a saucepan. Meanwhile, heat 3 tablespoons butter in a 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 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, ½ teaspoon pepper, and remaining 3 tablespoon butter. Top with prepared radishes and serve.
*To prepare radishes:
Whisk together 1 tablespoon white-wine vinegar, 1 tablespoon extra-virgin olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Toss dressing with 1 pound trimmed, julienned radishes and 1 tablespoon finely chopped chives.