Romano Risotto with Radishes

Ingredients

• 2.5 cups arborio rice 
• 1 tablespoon chives finely chopped
• 0.7 cup wine dry white
• 3  garlic clove finely chopped
• 6 cups chicken broth reduced-sodium (48 fl ounces)
• 1 tablespoon olive oil extra virgin extra-virgin
• 8 servings olive oil extra virgin extra-virgin for drizzling
• 1 cup onion finely chopped
• 0.5 cup pecorino cheese grated
• 1 pound radishes julienned trimmed
• 0.8 stick butter unsalted divided
• 2 cups water hot
• 1 tablespoon citrus champagne vinegar 

Equipment

• sauce pan
• whisk
• pot

Directions

1. 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 until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes.
2. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute.
3. Add wine and cook, stirring, until absorbed, about 1 minute.
4. 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).
5. Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.
6. Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives.
7. Serve risotto topped with radishes.