Risotto with Champagne and Radicchio |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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.
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