Risotto with Radishes and Radish Greens The butter, honey, and mustard all work together to both accent and complement the carrots in this easy and delicious dish. Makes 4 servings.
	Ingredients: 2 bunches radishes with green tops 5 cups de-fatted Chicken Stock 1 tablespoon butter 1 small onion, chopped 2 teaspoons finely chopped garlic 11/2 cups arborio rice Kosher salt and freshly ground black pepper to taste 1/4 cup freshly grated Romano cheese 1/4 cup freshly grated Parmesan cheese
	Instructions: 1. Separate the greens from the radishes. Wash and spin-dry the greens in a salad spinner. Coarsely chop. You should have about 3 cups. Wash and trim one bunch of radishes. (Reserve the other bunch for another use.) Chop radishes into about 1/4 inch dice. 2. Heat Chicken Stock in a saucepan. 3. Put butter in a large saucepan over medium heat. Add onion, garlic, and radishes and cook just until onion begins to soften, about 3 to 4 minutes. 4. Add rice and stir to coat. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer. Continue adding stock as the rice absorbs the previous amount of liquid. Just before the last addition of stock, fold in radish greens. When risotto is tender, after 20-25 minutes, but still firm (you may not need all the stock), remove from heat. Season with salt and pepper. Stir in cheeses and serve.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop