Active Time

　　35 min

　　Total Time

　　35 min

　　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.

　　

Ingredients

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

　　

For risotto:

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

　　

For radishes:

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

　　

Make risotto:

Step 1

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.

　　

Step 2

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.

　　

Prepare radishes:

Step 3

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