2 Easter egg radishes
2 tablespoons olive oil
1 medium onion , chopped
1 cup Arborio rice
¼ cup wine
4 ½ cups chicken or vegetable stock
Vermont Creamery Mascarpone
1 tablespoon olive oil
2 tablespoons chives
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
- Heat oven to 400
- Trim tops of radish greens. Slice radishes in half or quarters depending on how large they are. Place onto baking sheet with sides. Drizzle with 2 tablespoons olive oil. Stir to coat radishes in the oil. Spread in single layer; sprinkle with salt and pepper. Bake 15-20 minutes or until lightly brown around edges but still firm inside.
- Meanwhile, heat 1 tablespoon olive oil in large saucepan on medium-high heat. Add chopped onion; sauté onion until soft. Add rice and butter, stirring to combine. Pour in wine while stirring constantly, using the wine to deglaze pan.
- Add broth in 1 cup amounts, stirring in between each addition and waiting for rice to absorb the liquid before adding more. Add in additional broth, if needed, until rice is cooked and broth is creamy. The adding liquid and cooking process takes about 20 minutes.,Stir in mascarpone. Season with salt and pepper to taste.
- Spoon risotto into bowls; top with roasted radishes and a sprinkle of chives.