Grape Risotto

Grape risotto is a dish full of flavor and color, combining the tradition of risotto with the freshness of grapes. Here’s the recipe to prepare it:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 1 bunch of white or red grapes (about 200-250 g)
• 1 shallot
• Vegetable broth (as needed)
• 1/2 glass of white wine
• 30 g of butter
• Grated Parmesan cheese (to taste)
• Salt and pepper (as needed)
• Extra virgin olive oil (EVO)

Preparation

1. Start by washing the grapes, cut the berries in half and remove the seeds, if present.
2. Finely chop the shallot and sauté it with a drizzle of EVO oil in a pan large enough to also contain the rice.
3. Once the shallot has become transparent, add the rice and toast it until the grains become slightly translucent.
4. Deglaze with white wine and let it evaporate.
5. Continue cooking by adding hot vegetable broth, one ladle at a time, waiting for the previous one to be absorbed by the rice before adding the next.
6. Halfway through the rice cooking time, add the grapes.
7. Season with salt and pepper, and continue cooking until the rice is al dente.
8. At this point, remove from the heat and cream with butter and grated Parmesan, stirring vigorously to blend all the ingredients.
9. Let it rest for a minute before serving the risotto nice and hot.

Grape risotto is a typical autumn dish of Italian cuisine that pairs the sweetness of grapes with the rustic flavor of risotto. It is a true delight for the palate and a pleasant surprise for your guests. Bon appétit!