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Romano Risotto with Radishes


Romano Risotto with Radishes Recipe

Ingredients:
  • 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
  • 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
Directions:
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