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Risotto with Champagne and Radicchio

Yield 12 servings (serving size: 1/2 cup risotto and 2 teaspoons cheese)
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

Nutrition Information

  • calories 234
  • caloriesfromfat 25 %
  • fat 6.6 g
  • satfat 2.5 g
  • monofat 3 g
  • polyfat 0.4 g
  • protein 7.2 g
  • carbohydrate 33.1 g
  • fiber 2.1 g
  • cholesterol 10 mg
  • iron 0.4 mg
  • sodium 365 mg
  • calcium 97 mg

How to Make It

  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.