RADISH TOP RISOTTO

RADISH TOP RISOTTO

RADISH TOP RISOTTO

RADISH TOP RISOTTO

RADISH TOP RISOTTO

I often cook with radishes; sliced thinly in salads, on their own whenpickled, roasted, or charred as a side, or cut into matchsticks to useas a garnish on canapés. I buy them from farmer’s markets andoftentimes the tops end up in my stock or in the compost.
Prep Time 5 mins
Cook Time 30 mins
Course RADISH TOP RISOTTO
Servings 4

Equipment

  • 1 SENSUELL Frying pan
  • 1 RÖRT Spoon

Ingredients
  

SCRAPS

  • Radish tops

INGREDIENTS

  • ½ cup (50 g) packed radish tops
  • 3 cloves garlic, whole
  • ½ Cup (125 ml) ice cubes
  • ½ cup (125 ml) olive oil
  • 1⅓ cups (270 g) arborio rice
  • ¼ cup (25 g) shallots, diced
  • 1 cup (250 ml) white wine
  • 2 cups (500 ml) vegetable stock
  • ¼ cup (56 g) butter, coldand cubed
  • 1 cup (240 g) parmesancheese, shaved

Instructions
 

  • 1 In a mixing bowl, pour boiling water over the radishtops until they’re completely immersed. Let sit for5 minutes to blanch.
  • Strain the radish tops, run cold water over them,and then drain excess water.
  • Add the blanched radish tops, garlic cloves, and icecubes to a blender and pulse.
  • Drizzle in ⅓ cup (75 ml) of the olive oil while blending.When the mixture is free of lumps, you are finished.Set aside the radish top emulsion.
  • In a frying pan, over medium-high heat, add theremaining olive oil.
  • Add the arborio rice and stir continuously to coatwith the olive oil.
  • Add the shallots and continue to stir.
  • Deglaze the pan with the white wine. Reduce heat tomedium and simmer the liquid until it has reduced
  • Add the vegetable stock ½ cup (125 ml) at a timeuntil rice is cooked, al dente.
  • Remove from heat, add the cubed butter, and Parmesan.
  • Add the radish top emulsion and stir until all ingredientsare fully incorporated.

Notes

This dish pairs well with grilled fish or chicken.
Keyword RADISH TOP RISOTTO
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