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Pasta and Grains

October 21, 2009

Romano Risotto with Radishes

I adore this risotto from the September 2009 issue of Gourmet. The creamy risotto is perfectly balanced and offset by the peppery tang of the radishes immersed in a white wine vinaigrette. This makes a lovely lunch with a light salad, and is also wonderful for dinner. It is also beautiful to look at.

Serves 8 as first course
Serves 6 as 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

To Make

Make risotto: 
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.

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

Risotto with radishes 

April 04, 2009

Super easy and delicious pasta with greens and garlic


1/2 pound pasta
2 bunches fresh spinach (or other greens such as swiss chard)
2-3 heads green garlic or 4 -5 cloves garlic
Extra virgin olive oil
2 -3 teaspoons red chili flakes (or to taste)
1/3 cup freshly grated parmegiano reggianno
salt and pepper to taste

To make

Cook the pasta, drain and aside, reserving 1 cup of cooking liquid
Take the fresh spinach and wash it thoroughly, drain well in a colandar
Slice 2 - 3 heads of green garlic (or 4 - 5 cloves of garlic if you don't have green garlic)
Heat a saute pan over medium-low heat and add olive oil to coat the bottom
Heat the olive oil to medium-low then add the garlic
Saute the garlic gently until soft (don't let the garlic burn)
Add the spinach (it will cook in the small amount of water still clinging to the leaves)
Cook until wilted
Add chili flakes, salt and pepper
Add the pasta and toss altogether to meld flavors and bring everything to the same temperature
Add parmesan and a little bit of the reserved pasta water to make a nice sauce

Add more chili flakes or parmesan to taste.

Serve and enjoy.