2 slices bacon
|For the roasted radishes:|
1 bunch radishes, cleaned, trimmed and quartered
Place the stock in a pot over low heat to keep warm.
Place a dutch oven over medium-high heat. Once pre-heated, add bacon and cook until crispy. Transfer to a plate to rest reserving the grease in the pot.
Reduce the heat and add shallots to the pot, cooking until softened. Then add the rice, toss to coat in the bacon fat and shallot mixture and “toast” the rice.
Add the wine and stir until it cooks off. Reduce heat to medium-low.
Add a few ladles of the warm stock to the pot with the rice so that the liquid just covers the top of the rice. Stir frequently and continue adding liquid as the rice absorbs it until the stock is all gone and/or the rice is cooked.
Preheat oven to 220. Coat radishes with the olive oil, mustard, lemon zest, lemon juice, salt and pepper in a bowl and spread on a baking tray. Roast for about half an hour, tossing occasionally. Radishes should be tender in the middle when you poke them with a fork when they are don’t.
Add the broad beans, lemon juice, parmesan and parsley to the risotto. Season to taste with salt and pepper. Serve topped with the roasted radishes and crumbled bacon you fried earlier.
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