Radish risotto is a tasty first course that I recommend trying. These vegetables, usually enjoyed raw in mixed salads, are very pleasant when cooked with risotto. Basically, radishes can be eaten both raw and cooked, and this was a recent discovery for me. Even when cooked, radishes retain their slightly bitter, pungent, and spicy flavor, which blends well with rice that has a sweet and delicate taste, creating a contrast.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1 1/2 cups Rice (For risottos)
- 7 Radishes
- to taste Extra virgin olive oil
- 5 oz Cooked ham
- 1 glass White wine
- to taste Salt
- g Black pepper (In powder form)
- to taste Butter
- to taste Grana Padano (Grated)
- 2 Carrots (Small)
- to taste Celery
- 2 Onions
- 2 Tomatoes
Tools
- Pot
Preparation
Prepare a good vegetable broth in a saucepan with half a liter (2 cups) of water and the vegetables: carrot, celery, onion, and tomato, and cook for about forty minutes on low heat.
Brown the onion in a pot with extra virgin olive oil (four tablespoons), and add the diced cooked ham and radishes.
Add the rice after one or two minutes and drizzle with white wine. Wait for it to evaporate, meaning that the wine is absorbed.
Cook over moderate heat, pouring the vegetable broth little by little with the ladle.
Salt, pepper, and at the end of cooking, add a knob of butter.
Stir often while cooking to prevent sticking and cook for about fifteen to twenty minutes.
Serve the radish risotto hot, with its bitter taste softened by the knob of butter and grated Grana cheese.
Rather than cooking any rice, use the one recommended for risottos.
Radish Risotto
Radish risotto curiosity: Did you know that the knob of butter is added to fine risottos only at the end in many dry risottos, while in rice soups with vegetables, it is preferable to add a tablespoon of raw extra virgin olive oil (always at the end of cooking) in each dish. Risottos tend to stick to the pot, so it is advisable not to leave the stove. In any case, if you smell burning, transfer immediately to another pot. Although radishes are preferred raw, I recommend trying this recipe, and if you want, let me know if you liked it. To tell the truth, the only flaw was not being generous since radishes are expensive.
Come and browse also on Pinterest THE COOK WHO RECOVERS
