- 1 cup of Arborio rice
- 3 cups of chicken or vegetable stock
- 5 radish tops (the greens) chopped
- 3 to 5 radish bottoms chopped
- ¼ cup of parmesan cheese
- Onion to taste
- Olive oil 3 to 5 tablespoons-enough to cover the bottom of your pan.
Warm stock on the stove and in a separate large sauté pan, heat the oil. Add onions and sauté until they become limp. Add radish bottoms and cook until tender. Add radish tops and rice. Slowly ladle the stock into the radish/rice mixture one ladle at a time, stirring until the liquid is absorbed by the rice. Note that this stirring action is what makes the rice creamy. Expect for the stirring to take 20 minutes minimum. Add cheese, stir, and allow to set up for 5 to 10 minutes before serving.