Cook the rice according to the instructions. Finely chop the shallots, white part of the onion and garlic, dice the potatoes and coarsely grate the carrots and celery.
Melt the butter and fry the onion and garlic. After a while, add the carrots, celery and potatoes. Fry for a while and pour in the broth. Add the bay leaf, lovage and salt.
Just before the end of cooking, add finely grated radishes. Add the rice, cook briefly and season with pepper, chopped green onions and chives.
