Romano Risotto With Radishes Recipes

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ROMANO RISOTTO WITH RADISHES



Romano Risotto with Radishes image

Risotto, the ultimate comfort food of Milan, heads south to sunny Rome in a revamp of a classic. 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.

Provided by Andrea Albin

Time 35m

Yield Serves 8 (first course) or 6 (main course)

Number Of Ingredients 13

6 cups reduced-sodium chicken broth (48 fl ounces)
2 cups hot water
3/4 stick unsalted butter, divided
1 medium onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
1 pound Arborio rice (2 1/2 cups)
2/3 cup dry white wine
1/2 cup grated Pecorino Romano
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1 pound trimmed radishes, julienned
1 tablespoon finely chopped chives
Accompaniment: extra-virgin olive oil for drizzling

Steps:

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

RISOTTO WITH RADICCHIO



Risotto With Radicchio image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small onion, chopped
4 tablespoons unsalted butter
1 1/2 cups Italian Arborio rice
1 cup finely chopped raddichio leaves
1 cup dry light Italian white wine
4 to 6 cups homemade chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup heavy cream
1/3 to 1/2 cup freshly grated Parmesan cheese

Steps:

  • In a large heavy saucepan or skillet, soften the onion in the butter. Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
  • Add the raddichio leaves, saute for one minute, then pour in the wine. Stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender but firm. If you run out of stock, add warm water instead.
  • Turn off the heat, add cream and season the risotto with salt, pepper and Parmesan cheese to taste. Serve immediately, with more cheese to pass separately at the table.

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO



Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico image

This is a true Italian winter favorite. The flavor and texture combination is enjoyable due to the tangy flavor of the Gorgonzola, sweetness of the walnuts, and the slight bitterness of the radicchio. The balsamic glaze simply takes it over the top! Buon appetito! This is excellent served with salmon.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 47m

Yield 2

Number Of Ingredients 12

1 quart vegetable stock, or as needed
¼ cup olive oil, divided
½ carrot, minced
½ stalk celery, minced
2 tablespoons minced onion
¾ cup Arborio rice
2 tablespoons red wine
1 head radicchio, thinly sliced
3 ounces Gorgonzola cheese, cut into cubes
⅓ cup chopped walnuts
2 tablespoons balsamic glaze (reduced balsamic vinegar)
2 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
  • Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
  • Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
  • Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
  • Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

Nutrition Facts : Calories 965.8 calories, Carbohydrate 92.1 g, Cholesterol 49.4 mg, Fat 54.4 g, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 13.4 g, Sodium 1453.3 mg, Sugar 8.2 g

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