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.
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
How to Make It
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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.
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.