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.

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

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

Preparation

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

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.

Nutritional Information

Calories:

234 (25% from fat)

Fat:

6.6g (sat 2.5g,mono 3g,poly 0.4g)

Protein:

7.2g

Carbohydrate:

33.1g

Fiber:

2.1g

Cholesterol:

10mg

Iron:

0.4mg

Sodium:

365mg

Calcium:

97mg