Risotto with Radish Greens and Anchovies

To my mind, risotto is not a dish unto itself but a palate awaiting whatever flavors and textures a cook cares to bring it. This unusual combination highlights the way that ingredients meld in a risotto yielding unexpected harmony. Do not be afraid of the anchovies. In this dish they are not even identifiable as fish but rather bring a touch of umami that enhances the whole. In place of radish greens you can use any spicy leaves such as arugula or mustard greens. And you can use any flavorful stock you have on hand. Yes, I know, as does anyone who watches Chopped on the Food Network, Italians never use cheese and fish in the same dish. Well, I’m not Italian.

INGREDIENTS

Stock – 750 milliliters (3 cups)

Olive oil – 15 milliliters (1 Tablespoon)              

Onion, chopped – 1 medium, about 100 grams

Garlic, minced  – 3 cloves, about 16 grams

Dry vermouth or white wine – 75 milliliters (¼ cup)

Anchovies in oil, coarsely chopped – 5 or so, about 28 grams

Arborio rice – 250 grams (scant cup)

Radish greens, coarsely chopped – 50 grams (1 cup)

Butter- 15 grams (1 Tablespoon)

Parmesan, grated – 30 grams (¼ cup)

Salt and freshly ground pepper to taste

Capers, rinsed and drained – 15 milliliters (1 Tablespoon)

Thinly sliced radish for garnish, optional

Method

Bring the stock to a boil then reduce heat and maintain at a simmer while preparing the risotto.

Heat the olive oil in a heavy-bottomed saucepan over medium heat. Sauté the onion and garlic until soft and translucent but not browned, about 5 to 8 minutes.

Add the anchovies to the pan and cook for a minute then add the rice. Stir to coat the grains with oil and fry for about 2 minutes or until they lose their chalky appearance. Add the vermouth and deglaze the bottom of the pan.

Ladle in about one quarter cup of stock and stir until the rice has nearly absorbed it. Add more stock a couple ounces at a time, stirring until nearly absorbed before the next addition. After having added about two cups of the stock begin checking the rice for doneness after each addition. It is done when the grains have lost their crunch but still retain a bit of “tooth.”

When the rice is nearly done, add the greens and cook for a couple minutes, stirring, until wilted. Fold in the butter and Parmesan. Season to taste with salt and black pepper then stir in the capers, garnish with radish sliced if using, and serve immediately.