risotto with radishes
Tonight, I swept the dust off my old, decrepit-looking watercolor cakes. I dug out a few crappy brushes and printer paper. As my husband made chicken noodle soup, my son and I painted. I painted a heart and a funky-looking castle and a shark. My son painted blue and green and a little bit of every leftover color from the meager assortment. He said he was painting a “scary monster”.
He dipped his brush thoughtfully into each cake and watched as the colors slowly blended and ran into a dark, feathery mass over the cheap paper. It was charming to see how careful he was being. How engrossed he was.
Our son has been sick the last few days and is being treated for influenza. I took him back to the doctor today to learn he also has an ear infection. We have a date with 13 milliliters of medicine and a nebulizer machine later tonight. You can imagine our
It felt good to turn off the TV (aka Dinosaur Train) and paint tonight. It felt good to walk away from the same toys and puzzles and make something new. To hear the chicken broth bubbling. To smell the fresh parsley. To be entranced by the movement of water and color pigment. To let go.
No, no… this is not another soup recipe. Though it just occurred to me how much soup we have been making and eating lately. Instead, I am sending you a recipe for a most delicious and simple way to serve risotto… which always sounds so good to me on cold days like this. My sister and I made it for lunch on a recent cold and snowy afternoon and it was perfect.
The risotto is very creamy and rich while the radishes offer a refreshing, earthy snap. We ate this with nothing but a sprinkle of salt and black paper, but you could also serve it with additional Parmesan or fresh herbs.
Risotto with Radishes
From Bon Appetempt
Yield about 4 servings
7 cups chicken or vegetable broth
1 cup hot water
3/4 stick unsalted butter, divided
1 large shallot, chopped
3 garlic cloves, finely chopped
1 pound Arborio rice (2 1/2 cups)
1/2 cup grated Pecorino Romano (or Parmesan)
1 tablespoon white-wine vinegar (or possibly a bit more)
1 tablespoon extra-virgin olive oil
1 pound trimmed radishes julienned
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, 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 boiling water 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 and oil with a few pinches of salt and pepper. Toss radishes with the dressing. Serve risotto topped with radishes.