Playing with Opposites.

We got some really amazing radishes in the Greenling box this week - heirloom watermelon radishes.  They're absolutely gorgeous when sliced, but getting the sort of thin slices that would be necessary for my evening's plans would have required a much steadier hand than I, ninja-sharp knives, or a mandolin.  Instead, I made less-lovely matchsticks and dropped hint-bombs on my husband for my upcoming birthday.

After match-sticking these beauties, I tossed them with a little white wine vinegar and olive oil, salt and pepper and put them in the fridge to keep them nice and cold.

Contrasting opposites in a meal has always been a way to make things interesting.  I decided to play with velvet and crunch, cream and vinegar, pepper and cheese, and hot and cold.

Watermelon Radish Risotto

My risotto was made traditionally, mincing half an onion and one elephant garlic clove and letting them sweat with two tablespoons of butter.  I toasted 1 cup of Arborio with the onion and garlic for about a minute until they started to brown just ever so.  I used 2 cups of chicken stock, 1 cup of white wine and 2 cups of water, adding gradually and stirring until the added liquid is gone before adding more.  When I finished, I added one cup of grated parmesan cheese, stirred to melt.

Covering the risotto in the slightly pickled radish and some basil blossoms made it absolutely gorgeous.  The hint of lemon from the basil buds combined with the pepper of the radish cut through the density of the risotto and lightened the whole dish.