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Risotto with Champagne and Radicchio

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4 cups vegetable broth
2 tablespoons olive oil
2/3 cup finely chopped shallot
2 cups uncooked Arborio rice or other medium-grain rice
2 cups Champagne or Prosecco, divided
2 cups thinly sliced radicchio
1 cup grated fresh Parmigiano-Reggiano cheese, divided
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

 

Bring broth 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 shallots 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.

 

--Adapted from Cooking Light

 

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