Risotto with Champagne and Radicchio
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.
You May Like
PAdams54's Review
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
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.
Lotsawife's Review