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chicken broth water olive oil yellow onion rice radicchio cheese butter salt freshly ground black pepper ground nutmeg
Viewed: 32 - Published at: 5 years agoIngredients
- 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
Method
- 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.
