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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

Description

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

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