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.

Joanne Weir
Recipe by Cooking Light November 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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  • 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.

Nutrition Facts

234 calories; calories from fat 25%; fat 6.6g; saturated fat 2.5g; mono fat 3g; poly fat 0.4g; protein 7.2g; carbohydrates 33.1g; fiber 2.1g; cholesterol 10mg; iron 0.4mg; sodium 365mg; calcium 97mg.