Usuba
Risotto with Fresh Radish
Delicate creamy risotto with a sharp radish note. Radish adds freshness and a light piquancy to this classic dish. The recipe is easily adaptable for a vegetarian diet: replace butter with olive oil, cream with plant-based alternatives, and omit parmesan.
- Total
- 30 min
- Standard serving
- 600.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
In a deep sauté pan, melt the butter, add olive oil. Finely chop the red onion and sauté until soft.
Pour in the rice and stir for 5 minutes until the grains are lightly toasted.
Add finely chopped garlic, stir and fry for another 1 minute.
Pour in the martini, stir and simmer until most of the liquid has evaporated.
- 2
Step 2
Add the hot chicken broth in portions. Cook the rice, stirring constantly, adding broth as it is absorbed. Cook for approximately 15 minutes until the rice becomes tender but retains a slight firmness.
- 3
Step 3
Grate the radish and parmesan on a fine grater and mix with the cream.
- 4
Step 4
Taste the rice, add salt and black pepper as needed.
Mix the radish with cream and parmesan into the rice, remove from heat and let it stand for 2 minutes before serving.
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