2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large shallots, finely chopped (⅔ cup)
1½ teaspoons fresh thyme leaves
2 large cloves garlic, minced
1 pound Hilds Blauer or Misato Rose (watermelon) radishes, cut into ½-inch cubes
1½ teaspoons sea salt
1 cup short-grain Italian rice, such arborio, carnaroli or Vialone Nano
⅓ cup dry white wine
4-4½ cups low-sodium vegetable broth, kept warm over low heat (see note)
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
¼ teaspoon freshly ground white pepper
Cracked black pepper
Heat the butter and oil in a large, heavy-bottomed saucepan over medium heat. When the butter has melted, add the shallots and cook for about 5 minutes, until golden, then add the thyme and garlic; cook for 2 minutes, then add the radishes and salt, stirring to incorporate. Cook for about 3 minutes, until lightly browned, then add the rice; cook for a minute or so, stirring, so the rice is evenly coated and toasts a bit.
Stir in the wine and cook for a few minutes, then begin to add the broth a ladleful at a time, stirring after each addition, until it is mostly absorbed. This should take about 20 minutes, and the rice should be creamy and tender. (You may have ½ cup of the warm broth left over.)
Stir in the cheese and white pepper; remove from the heat and let the risotto rest for 2 minutes.
Divide among individual bowls; season each portion with cracked black pepper to taste. Pass more Parmigiano-Reggiano at the table.
Cook's notes: Winter radishes are sturdy enough to stand up to long cooking; in this risotto, they turn just tender and infuse the rice's creamy sauce with a subtle, peppery sweetness. If you scrub the radishes but don't peel them, their skins will lend the risotto a pretty pastel hint of color. To make vegetable broth, combine 2 coarsely chopped carrots, 2 coarsely chopped medium radishes, tops from 1 bunch of leeks, 4 large parsley sprigs and 6 cups of water in a large saucepan; bring to a boil over high heat, then reduce the heat to medium and cook uncovered for 30 minutes. Strain, discarding the solids. Cool before storing.
@Recipe nutrition:Nutrition values per serving: 420 calories, 16 g fat (7 g saturated), 55 g carbohydrates, 3 g fiber, 11 g protein, 25 mg cholesterol, 1400 mg sodium.
Emily Horton for The Washington Post