Recipe #72: Risotto with Champagne and Radicchio

I made this risotto to go with beef tenderloin when we had a group of friends over. I did not used radicchio but added asparagus. It was just okay when I made it. I think I may have used too sweet of a champagne. I may try it again with a drier champagne.


Risotto with Champagne and Radicchio
From Cooking Light

* 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


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.

Yields 12 servings.