You can prepare this refined risotto up to two days ahead. Cook it until it's almost done, through step two. Spread the hot mixture evenly in a jelly-roll pan to cool it quickly. Refrigerate until you're ready to reheat it. Add a little extra broth while it's warming, and pick up with step three of the recipe.

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onion
  • 2 cups uncooked Arborio rice or other medium-grain rice
  • 2 cups Champagne, divided
  • 2 cups thinly sliced radicchio
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg

Preparation

  1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. Heat oil in a large Dutch oven over medium heat. Add onion to pan, and cook 5 minutes or until tender, stirring frequently. Add rice; cook for 2 minutes, stirring constantly. Stir in 1 1/2 cups Champagne; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Stir in broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat.
  3. Stir in remaining 1/2 cup Champagne, radicchio, 1/2 cup cheese, butter, salt, pepper, and nutmeg. Let stand 5 minutes. Serve with remaining 1/2 cup cheese.
Joanne Weir,
November 2007

Nutritional Information

  • Calories: 234
  • Calories from fat: 25%
  • Fat: 6.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.2g
  • Carbohydrate: 33.1g
  • Fiber: 2.1g
  • Cholesterol: 10mg
  • Iron: 0.4mg
  • Sodium: 365mg
  • Calcium: 97mg