Video: Risotto with Radishes

I guess that so far season three is the season of very pretty recipes?

Risotto with Radishes adapted from Gourmet

For risotto:
7 cups chicken (or turkey) (or vegetable) broth
1 cup hot water
3/4 stick unsalted butter, divided
1 large shallot, chopped
3 garlic cloves, finely chopped
1 pound Arborio rice (2 1/2 cups)
1/2 cup grated Pecorino Romano (or Parmesan)

For radishes:
1 tablespoon white-wine vinegar (or possibly a bit more)
1 tablespoon extra-virgin olive oil
1 pound trimmed watermelon radishes (or regular radishes), julienned

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, 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 and oil with a few pinches of salt and pepper. Toss radishes with the dressing.  Serve risotto topped with radishes.