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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

Lotsawife's Review

January 01, 2013
The radicchio made the risotto so bitter it was inedible, had to throw the entire dish out.

PAdams54's Review

February 03, 2012
I was looking for a recipe with radicchio and happened upon this. Just happened to have champagne too. I substituted leeks for the onion. My husband and I both loved it. It is very fresh tasting, and the hint of nutmeg is lovely.

pana47's Review

January 01, 2010
Delicious! I love the bitterness of radicchio and the red color is eye pleasing. I've also made it with arugula, which I added right at the end, and with chunks of grilled lobster meat on top. Next time I'll serve with scallops.