Spring risotto with radish
Description
This recipe for spring radish risotto came about quite by accident last spring, when I went absolutely crazy adding fresh vegetables to almost every dish I made. After promising my husband I'd prepare something delicious and unusual, I went to the store and couldn't resist buying some bright, juicy radishes. I thought long and hard about what interesting thing to make with them, and finally settled on risotto—especially since I already had the rice at home. And you know what? It turned out really delicious! The dish had such a fresh and unique flavor that my husband was absolutely thrilled. Today, I'd like to share my recipe with you and tell you how to make it.
Instructions
- 1
Step 1
Peel the red onion and cut it into small cubes.
- 2
Step 2
In a heavy-bottomed skillet, melt the butter, then add the vegetable oil and sauté the chopped onion in this mixture until translucent.
- 3
Step 3
Then add the rice, mix well, and fry everything together for another 5 minutes, stirring the rice constantly. After 5 minutes, pour in the white wine and continue frying the rice until the liquid has evaporated.
- 4
Step 4
Meanwhile, peel and chop the garlic.
- 5
Step 5
Now pour about one-third of the broth into the skillet, season the rice with salt and pepper, and cook until the broth has evaporated. Then add another half liter of broth, wait for the liquid to evaporate, and pour in more broth again.
- 6
Step 6
While the rice is cooking, we grate the radish on a fine grater.
- 7
Step 7
When the rice is ready, we add cream and grated cheese, mix, then add grated radish, mix again, remove from heat, cover with a lid, and let it steep for 5 minutes.