Risotto with Wine, Grapes, and Goat Cheese

Risotto with wine, grapes, and goat cheese is an exquisite dish that combines the rich flavor of goat cheese with the sweetness of grapes and the depth of wine. Here’s a recipe to prepare it:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 1 small white onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 150 ml of good quality red wine
• About 1 liter of vegetable broth
• 1 bunch of seedless white or red grapes, halved
• 100 g of soft goat cheese
• Salt and pepper to taste
• 30 g of butter
• grated Parmesan cheese (optional)
• A few basil leaves for garnish (optional)

Preparation

1. Bring the vegetable broth to a boil in a pot and keep it warm over low heat.
2. In another large pot, heat the extra virgin olive oil and sauté the chopped onion over medium heat until it becomes translucent.
3. Add the rice and toast it for about 1-2 minutes, until it becomes slightly translucent, making sure to stir continuously.
4. Pour in the red wine and let it absorb completely, still stirring.
5. Begin adding the hot broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next. Continue until the rice reaches an al dente consistency, which should take about 18 minutes.
6. Halfway through cooking, add the halved grapes.
7. Once the rice is cooked al dente, remove the pot from the heat and add the goat cheese in pieces and the butter. Stir to cream until achieving a creamy consistency.
8. Taste and adjust the seasoning with salt and pepper as desired.
9. Serve hot, possibly garnished with grated Parmesan, fresh basil, and an additional handful of fresh grapes on top of the risotto.

Fun Fact

Risotto with wine is a variation of the classic Milanese-style risotto, where white wine is usually used. By using red wine and grapes, this dish becomes an excellent choice for the colder seasons and can be a great way to explore the pairing of wine and grapes directly in the dish.